You can use the recipe search box below to find some tasty new recipes.

Red Pesto Steak with Pasta and Peppers

Cook the pasta according to the packet instruction, drain and set aside.
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.
In the same frying pan, cook the onions until soft but not coloured.  Add the peppers and cook for 2-3 minutes, stirring occasionally.
Stir in the pesto, stock and crème fraîche.  Add the cooked pasta, reduce the heat and simmer for a further 2-3 minutes.
Add the steak and any meat juices from the plate and toss gently.  Season, if required.

Post a comment

Your email address will not be published. Required fields are marked *

– Ingredients –

450g (1lb) lean rump, sirloin or rib-eye steaks
375g (12oz) pasta shapes, e.g. twists15ml (1tbsp) sunflower oil
1 small red onion, peeled and finely chopped
1 red pepper, deseeded and finely sliced
150g (5oz) red pesto sauce
150ml (¼pint) good, hot vegetable stock
120ml (8tbsp) half-fat crème fraîche
Salt and pepper
0ml (2tbsp) freshly chopped flat-leaf parsley, to garnish

– Author –

EBLEX Purchase Ingredients