Jamie Oliver’s herby steak and crispy potatoes recipe has a sauce based on the “beautiful French condiment” pistou, which is made from basil, garlic and oil.
“This tasty dish is a joy to eat,” the proud chef said of his creation. “I’ve swapped in pesto for ease, but buy fresh for amplified flavour and texture.”
There are only five ingredients required for this simple dish if you use pesto; otherwise, the pistou is only three ingredients more.
Highly versatile, this meal can be a wonderful treat for a date night in, a midweek dinner, or one to serve to the family.
Ready in as little as 30 minutes, here’s how to make Jamie Oliver’s herby steak and crispy potatoes recipe.
Herby steak and crispy potatoes recipe
Serves: two
Cooks in: 30 minutes
Ingredients:
500g red-skinned potatoes
One x 300g higher-welfare sirloin steak
Four teaspoons fresh green pesto, or pistou
Six ripe medium mixed-colour tomatoes
20g shelled unsalted pistachios
Method
Scrub the potatoes, chop into 2cm chunks, then place in a large non-stick frying pan on a medium heat with two tablespoons of olive oil and season with salt and black pepper.
Fry for 20 minutes, or until golden and cooked through, stirring regularly, then remove to a bowl. Put the pan back on a high heat.
Cut the fat off the steak, then roughly chop the fat and place in the pan to render.
Generously season the steak, rub all over with two teaspoons of pesto, and cook for three minutes on each side for medium rare, or to your liking. Remove to a plate to rest.
Return the potatoes to the pan to warm through, while you slice the tomatoes 1cm thick and arrange on serving plates.
Dress with a splash of red wine vinegar and a drizzle of extra virgin olive oil, and season.
Spoon over the potatoes, then slice and divide up the steak, pouring over any resting juices.
Spoon over the remaining pesto, then bash and scatter over the pistachios. Finish with a drizzle of extra virgin olive oil.
This recipe is from Jamie Oliver’s cook book 5 Ingredients Mediterranean: Simple Incredible Food, which is available on Amazon for £13.
The cook book is also available from WHSmith and other good book retailers.
