Steaks with Chipotle Pesto
Thin cut steaks flash fried and topped with chipotle pesto made with garlic, toasted pine nuts, chipotle chillies, Parmesan and parsley.
prep time
25 mins
cook time
5 minutes
serves
2 people
Ingredients
- 4 thin cut beef steaks
- 1 tablespoon sunflower oil
- For the Chipotle Pesto:
- 2-3 garlic cloves, peeled and roughly chopped
- 100ml sunflower oil
- 50g toasted pine nuts
- 3 dried chipotle chillies (available at larger supermarkets)
- 50g freshly grated Parmesan cheese
- 2 tablespoons cold water
- 2 tablespoons freshly chopped flat-leaf parsley
- Oil, for brushing steaks
- For the Corn Relish:
- 100g sweet corn kernels, canned, fresh or frozen
- 1 small red onion, peeled and finely chopped
- 1 small red chilli pepper, deseeded and chopped
- 3 tablespoons freshly chopped coriander
- Juice of ½ lime
- 1 teaspoon caster sugar
Method
- To prepare the chipotle pesto; put the garlic into food processor or blender with the oil. Process until well combined. Add the pine nuts and chipotle chillies. Blend to a pesto consistency.
- Transfer to a medium bowl and add the cheese, water and parsley. Stir to combine, season if required and set aside.
- To prepare the sweet corn relish; if using fresh or frozen sweet corn cook in boiling water for 2-3 minutes, or until tender, drain and set aside to cool.
- Mix the sweet corn with the remaining ingredients. Season to taste and set aside.
- Heat a non-stick pan until hot. Season the steaks, brush with the oil on both sides and cook for 1-2 minutes on each side. Top with a spoonful of the pesto and leave to rest for 1-2 minutes.
Serve the steaks with the corn relish and griddled peppers.
