Seared Steak & Pesto Potatoes
with Balsamic Onions & Pear Salad
Just when you think potatoes couldn’t get any better, get ready to swoon over this exciting way to roast your tots. Once crispy and golden, smother them in nutty basil pesto for a boost of flavour, then pair it with a crunchy pear salad and seared steak for a true ‘wow’ factor meal.
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1 packet
flaked almonds
(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)1
pear
1
onion
1 packet
beef eye round
1 packet
basil pesto
(ContainsTree Nuts, Milk)3
potato
1 bag
salad leaves
Not included in your delivery
1
olive oil
30 g
butter
(ContainsMilk)2 tbs
water
1 tbs
balsamic vinegar
1 tsp
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place the potato on a lined oven tray, drizzle with olive oil and season with salt. Toss to coat, then roast until tender, 25-30 minutes.
While the potato is roasting, heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Thinly slice the pear and brown onion.
Return the frying pan to a high heat with a drizzle of olive oil. Season both sides of the beef eye round with salt and pepper. When the oil is hot, cook the beef for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest and cover with foil to keep warm.
Return the frying pan to a medium heat with a drizzle of olive oil. Cook the onion until softened, 6-8 minutes. Add the butter, water and balsamic vinegar and stir to combine. Simmer until thickened slightly, 1-2 minutes. Stir through any resting juices from the steak. Season to taste.
While the onions are cooking, add the basil pesto to the roasted potatoes and toss to combine. In a medium bowl, combine the white wine vinegar and a drizzle of olive oil, then season. Add the mixed salad leaves and pear, then toss to coat.
Slice the steak. Divide the steak, pesto potatoes and pear salad between plates. Sprinkle the toasted almonds over the salad. Spoon the balsamic onions over the steak to serve.