Steak with pea pesto, lemon baby potatoes, peas & broccoli

steak-&-new-potatoes-web

Meat & three vege is an old standard and a quick & easy mid week meal which we have a lot around here. How about you? To change things up a bit this week I’ve added some pea pesto and lemon baby potatoes, broccoli & peas.

I do make my own pesto, I find it a good way to sneak some extra greens in but if you want to buy one go right ahead. My minty pea pesto recipe is here or for the non pea lovers you could try beetroot pesto, avocado pesto or kale & walnut pesto (I have pesto “thing” ok!). Also in the photo I have some fermented red cabbage that we made when I did a fabulous wholefoods cooking workshop with Holly Davis, it’s rather yum in a sour kind of way and so good for you.

The pesto can be made ahead and stored in the fridge just cover it with a layer of oil and keep it airtight and it will keep for a few days.  (Can be frozen).

So, the how to for the steak & 3 vege, well like this…

Steak with pea pesto, baby potatoes, peas & broccoli

Ingredients

  • 4 rump or fillet steaks
  • 30 ml olive oil or ghee
  • 10 - 12 baby potatoes, sliced into 3
  • 1 head broccoli, cut into florets
  • 1 C frozen peas
  • 1/4 C lemon juice
  • 2 tbsp lemon zest (1 lemon)
  • For the Pesto2 C
  • (260g) frozen peas
  • 50 g parmesan cheese, roughly chopped
  • 2 garlic cloves
  • 50 g pine nuts, lightly toasted (optional but taste better if they are or can buy them pre toasted now too)
  • handful of fresh mint leaves
  • pinch sea salt & cracked pepper
  • 5 Tbsp olive oil

Instructions

  1. To make the pesto (which can be made a day ahead) blanch peas in boiling water - just a couple of minutes until they rise to the top, drain and run under cold water to stop the cooking process and allow to cool.
  2. Meanwhile lightly toast the pine nuts if you can be bothered, (line a small baking tray with baking paper, spread out the nuts and toast at 180 C for 5 - 10 minutes, give them a shake or two during this to make sure you don't burn them ). I now buy the ready toasted ones, much easier!
  3. Grate parmesan cheese - in the Thermomix that's 10 seconds / speed 9. If using a blender either hand grate or blitz the cheese in the blender
  4. Add all the other ingredients and blend Speed 5 / 5 seconds for a chunky consistency or scrape the sides and go for another 5 seconds if you want it a bit smoother. In the blender just go for it until you get the consistency you are after.
  5. Boil water in a large saucepan and cook the potatoes for about 15 minutes
  6. Rub the steaks with some oil and season and then heat some more oil in a grill or fry pan or BBQ & cook the steaks for about 2 minutes on either side depending on how you like your steak. Once cooked let it rest, covered on a a plate for about 5 minutes then slice thinly.
  7. Add the peas & broccoli to the potatoes for the last 3 minutes of cooking
  8. Combine lemon juice, zest, salt, pepper & 1 Tbsp of olive oil together in a jug
  9. Drain the vegetables and put back in the saucepan, toss through with the lemon dressing and then put into a serving bowl.
  10. Plate up the sliced steak and top with the pea pesto
  11. Enjoy!
http://www.boiledeggsandsoldiers.com/2015/05/steak-with-pea-pesto-lemon-baby-potatoes-peas-broccoli/

What’s your standard meal?  Do you like pesto?

Share

4 comments on “Steak with pea pesto, lemon baby potatoes, peas & broccoli

  1. Shari from GoodFoodWeek
    October 7, 2016 at 3:52 pm

    Y U M – what a way to glam up steak and potatoes.

    • Vicki
      October 11, 2016 at 12:58 pm

      I know – makes it a bit fancy without too much effort!

  2. jayne
    October 10, 2016 at 10:27 pm

    What a great way to dress up peas!! perfect for a steak

    • Vicki
      October 11, 2016 at 12:59 pm

      Thanks Jayne – I love peas but some in the house need them disguised!!

Leave a Reply

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