Fresh and delicious barbecue recipe with an Italian touch, add an Italian flare to your barbequed steak with this homemade pistachio pesto recipe.
Steak with pistachio pesto
4 Coles Australian No Added Hormones Beef Scotch Fillet Steaks or Porterhouse Steaks
1 tbs olive oil
200g cherry tomatoes, halved
60g Coles Australian Baby Spinach & Rocket
1/3 cup (45g) pistachios, lightly toasted
1/3 cup (25g) finely grated parmesan
60g pkt Coles Australian Baby Rocket
1/2 cup mint leaves
1/4 cup basil leaves
1 garlic clove, crushed
1/2 cup (125ml) extra virgin olive oil
To make the pistachio pesto, place the pistachios, parmesan, rocket, mint, basil and garlic in a food processor and process until finely chopped. With the motor running, add oil in a thin, steady stream until well combined. Season.
Heat a barbecue grill or chargrill on medium-high. Brush the steaks with oil and season. Cook on the grill for 21/2 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Loosely cover with foil. Set aside for 5 mins to rest.
Thickly slice the steaks and divide among serving plates. Arrange tomato and spinach and rocket on the plates. Season. Serve with the pistachio pesto.