Seared Italian Beef
- 1 tbsp toasted pine nuts
- 250g rump steak
- 2 tsp green pesto
- 40g peppery leaves
- 15g grated parmesan
- Slice the fat off the steak and finely chop, before placing in a hot pan to render and crisp up. Season the meat, then place between two sheets of film and bash until 1cm thick. Remove the crispy fat from the pan and set aside, then sear the steak for 1 min on each side before removing and leaving to rest.
- Spread the pesto all over a sharing platter. Thinly slice the steak at an angle, then transfer to the platter and top with the leaves, pine nuts and crispy fat. Drizzle with the resting juices and a bit of olive oil, then scatter with parmesan and serve.
10 mins
2 serving