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.
Serves
4
Prep
5m
Cooking
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
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.
