Name: Cold grilled steak with roasted red pepper pesto
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 10 servings
Cuisine: Beef
Ingredients: 1.00 kg steak beef rump or fillet steak; 30.00 ml fresh chillies 573; 5.00 ml fresh rosemary chopped; 4.00 cloves garlic cloves, crushed; 15.00 ml lemon juice; 1.00 lettuce cos; 1.00 packet rocket optional; 4.00 red pepper pesto halved, seeded; 1.00 garlic cloves; 30.00 ml fresh chillies 573; 1.00 onion quartered; 30.00 ml fresh basil; 50.00 g macadamia nuts or almonds; 50.00 ml parmesan cheese freshly grated; 10.00 ml vinegar balsamic; 1.00 handful fresh rosemary to garnish

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Ingredients (16)

1.00 kg	steak — beef rump or fillet steak
30.00 ml	fresh chillies — 573
5.00 ml	fresh rosemary — chopped
4.00 cloves	garlic — cloves, crushed
15.00 ml	lemon juice
1.00	lettuce — cos
1.00 packet	rocket — optional
4.00	red pepper pesto — halved, seeded
1.00	garlic — cloves
30.00 ml	fresh chillies — 573
1.00	onion — quartered
30.00 ml	fresh basil
50.00 g	macadamia nuts — or almonds
50.00 ml	parmesan cheese — freshly grated
10.00 ml	vinegar — balsamic
1.00 handful	fresh rosemary — to garnish

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Method:

Oven temperature: 200°C
1. Mix the olive oil, lemon juice, rosemary and garlic together. Pour over the steak and allow to marinate for 1-3 hours.

2. Grill over medium to hot coals on the fire or over a medium to high heat on a griddle pan. Cook for 2-3 minutes on each side, or until cooked to your liking. (Check how long for medium). Remove from the heat and set aside to cool.

3.Pesto: Place the peppers and onion into a roasting pan. Cut a slice off the top of the garlic bulb and add to the roasting tray. Drizzle with the olive oil. Roast in preheated oven for 30 minutes or until soft. Remove from the oven and place the peppers into plastic bag. Seal and allow to steam for 10 minutes. Remove from the bag and peel.

4. Place the pealed peppers, onion and macadamia nuts, parmesan and basil leaves into a food processor. Squeeze the garlic out of the shells and add to the processor. Add juice from the roasting pan and balsamic vinegar. Blend until still slightly chunky. Season to taste with a little more vinegar if you like and salt and freshly ground black pepper.

5. To serve, cut the steak into thin strips against the grain. Place a layer of lettuce leaves onto a serving platter. Top each leaf with piece of rocket if using. Top with sliced steak. Spoon a teaspoon of pesto onto each piece of steak and garnish with a sprig of rosemary.

Vegetarian option
Marinate slices of firm tofu in a mixture of olive oil and lemon juice. Grill on a griddle pan and place onto a platter. Use instead of the steak and serve in the lettuce and rocket, topped with the roasted pepper pesto.