Red Pesto Steak with Pasta and Peppers

Quick midweek pasta dish for the family with ready made pesto and thinly sliced rump, rib eye or sirloin steaks.

Prep Time: 5 mins

Cook Time: 12 minutes

Serves: 6 people

Based on a 2cm thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 450g lean rump, sirloin or rib-eye steaks
  • 375g pasta shapes, e.g. twists
  • 1 small red onion, peeled and finely chopped
  • 1 red pepper, deseeded and finely sliced
  • 150g prepared red pesto sauce
  • 150ml good, hot vegetable stock
  • 8 tablespoons half-fat crème fraîche
  • 2 tablespoons freshly chopped flat-leaf parsley, to garnish
  • 1 tablespoon sunflower oil

Method

  1. Cook the pasta according to the packet instruction, drain and set aside.
  2. Meanwhile, heat the oil in a large non-stick frying pan and cook the steak according to your preference. Set aside to rest for 2-3 minutes, then cut into thin slices.
  3. In the same frying pan, cook the onions until soft but not coloured. Add the peppers and cook for 2-3 minutes, stirring occasionally.
  4. Stir in the pesto, stock and crème fraîche. Add the cooked pasta, reduce the heat and simmer for a further 2-3 minutes.
  5. Add the steak and any meat juices from the plate and toss gently. Season, if required.
  6. Garnish with parsley and serve with granary bread.