Steak with Pistachio Pesto

Serves: 4 | Prep Time: 15 minutes | Cook Time: 00 minutes

Ingredients

4 Scotch Fillet or Porterhouse Steaks

1 tbsp olive oil

200g cherry or grape tomatoes, halved

60g Baby Spinach

1/3 cup (45g) pistachios, lightly toasted

1/3 cup (25g) finely grated parmesan

60g Rocket

1/4 cup fresh mint leaves

1/4 cup fresh parsley leaves

1 garlic clove, crushed

Zest of 1 lemon

1/2 cup (125ml) extra virgin olive oil

Method

Pistachio and Herb Pesto

In a food processor, combine the pistachios, parmesan, rocket, mint, parsley, garlic, and lemon zest.

Process until finely chopped. While the motor is running, slowly add the extra virgin olive oil in a thin, steady stream until the mixture is well combined. Season with salt and pepper to taste.

Steak

Preheat the Equip EcoPro 28cm Grill Pan on medium-high heat. Brush the steaks with olive oil and season with

salt and pepper. Cook the steaks for about 2 1/2 minutes on each side for medium-rare, or until cooked to your preferred doneness. Transfer to a plate, cover loosely with foil, and let rest for 5 minutes.

Serve

Thickly slice the steaks and arrange them on serving plates. Add the halved cherry tomatoes, baby spinach, and rocket leaves to each plate. Season lightly with salt and pepper. Serve with a generous dollop of the pistachio and herb pesto.