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.
- 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
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.
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.
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.