Recipe Details
Title Grilled steak salad with pesto and crostini
Author Jamie Oliver
Portions 2
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 387.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Salt, sea1 Pinch
Pepper, black1 Pinch
Garlic1 Clove
Salad leaves, mixed, frisee, lambs lettuce, radicchio100 Gram
Oil, olive0.5 Cup US
Beef, sirloin steak, raw, lean400 Gram
Rosemary, fresh0.5 Teaspoon
Oregano, dried0.5 Tablespoon
Bread, ciabatta80 Gram
Lemon, juice45 Millilitre
Pesto, green (Sacla)2 Tablespoon
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 957
Protein 107.63%
Other Carbohydrate 14.09%
Sugar 2.01%
Fat Saturated 62.46%
Fat Unsaturated 112.54%
Fiber 15.69%
Sodium 14.21%
Salt 15.07%
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Recipe Method
1. Lay the steaks on a chopping board and rub with a little olive oil. Season and sprinkle with the rosemary and oregano. Cover with greaseproof paper and bash lightly with a rolling pin or the bottom of a saucepan until the steaks are slightly flattened out and the herbs and seasoning are nicely pressed into the meat. 2. Put a large griddle pan on a high heat and, as it's heating up, toast the ciabatta on both sides. Keep the toast warm. Shake any crumbs out of the griddle pan, then return to the heat and lay the steaks in it, side by side. Cook for about 8 minutes, turning every minute, for a medium steak, or a little longer if you like your meat more cooked. 3. Lift the steaks out of the pan and leave to rest somewhere warm. 4. Spoon a tablespoon of pesto on to each of two warm plates and smear out across the plate with the back of the spoon. Place a steak on each plate and pour any resting juices over the top. 5. Rub the toasted ciabatta with the garlic, drizzle with a little olive oil and put a piece on top of each steak. 6. In a mixing bowl, toss the salad leaves with the lemon juice, a lug of olive oil and a pinch of salt and pepper. Divide the salad between the plates and serve.
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