Pesto and olive steak with potatoes

In just 15 minutes you can whip up this delicious pesto and olive steak dish. Complete with buttery potatoes, it’s a satisfying yet easy dinner.

4

5m

10m

Ingredients

  • 1 tbs extra virgin olive oil
  • 2 (about 500g each) Coles Australian No Added Hormones Beef Rump Steaks
  • 400g pkt Coles Australian Baby Potatoes with Parsley & Butter
  • 50g unsalted butter
  • 2 tbs basil pesto
  • 1/3 cup (55g) pitted Sicilian olives, coarsely chopped

Method

STEP 1

Heat the oil in a large frying pan over high heat. Season steaks. Reduce heat to medium-high. Add the steaks and cook for 2-3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Rest for 5 mins. Cut in half.

STEP 2

Meanwhile, cook the potatoes in the microwave following packet directions. Cool slightly. Cut in half. Melt butter in a medium frying pan over medium-high heat until the butter begins to foam. Reduce heat to low. Add the potato. Gently stir to combine. Remove from heat.

STEP 3

Divide steaks among serving plates with the potato mixture. Season. Top steaks with pesto and olive. Spoon a little of the pan juices over the steaks.

Dietary information

Peanut-free
Sesame-free
Soy-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.