Herby steak and crispy potatoes

2 servings Prep: 10 mins, Cooking: 30 mins
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This recipe extract is from Jamie Oliver's 5 Ingredients Mediterranean recipe book. Inspired by pistou, a beautiful French condiment made with smashed basil, garlic and oil, this tasty dish is a joy to eat.

By Independent Contributor September 05 2023
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Ingredients (5)

500 g red-skinned potatoes
1 x 300 g sirloin steak
4 tsp green pesto — or pistou
6 ripe medium mixed-colour tomatoes
20 g pistachio nuts — shelled and unsalted
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Scrub the potatoes, chop into 2cm chunks, then place in a large non-stick frying pan on a medium heat with 2 tablespoons of olive oil and season with sea salt and black pepper. Fry for 20 minutes, or until golden and cooked through, stirring regularly, then remove to a bowl. Put the pan back on a high heat.

Cut the fat o the steak, then roughly chop the fat and place in the pan to render. Generously season the steak, rub all over with 2 teaspoons of pesto, and cook for 3 minutes on each side for medium rare, or to your liking. Remove to a plate to rest. Return the potatoes to the pan to warm through, while you slice the tomatoes 1cm thick and arrange on serving plates. Dress with a splash of red wine vinegar and a drizzle of extra virgin olive oil, and season to perfection. Spoon over the potatoes, then slice and divide up the steak, pouring over any resting juices. Spoon over the remaining pesto, then bash and scatter over the pistachios. Finish with a drizzle of extra virgin olive oil, if you like.Herby steak and crispy potatoes

Recipe extract from 5 Ingredients Mediterranean by Jamie Oliver, published by Penguin Random House.

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