- Egg free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- 3 serves veg or fruit
- High in protein
Coated in a pesto and parmesan crumb, this mouth-watering sizzle steak recipe will jazz up your weeknight menu.
- Serves4
- Cook time25 minutes
- Prep time15 minutes
Ingredients
- 500g baby potatoes
- 400g Coles Australian No Added Hormones Beef Sandwich Steaks
- 2 tbs Cucina Matese Sundried Tomato Pesto
- 1/2 cup (30g) panko breadcrumbs
- 2 tbs finely grated parmesan
- 2 tbs olive oil
- 30g butter
- 350g zucchini, finely shredded
- Finely grated parmesan, extra, to serve
- Lemon wedges, to serve
Nutritional 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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place potatoes in a microwave-safe bowl. Add ¼ cup (60ml) water. Cover and cook in the microwave on high for 6-8 mins or until potatoes are tender.
Step 2
Meanwhile, season steaks. Spread the pesto evenly over one side of each steak. Combine breadcrumbs and parmesan on a large plate. Coat both sides of each steak in the breadcrumb mixture, firmly pressing to stick. Shake off excess.
Step 3
Heat a large non-stick frying pan over medium-high heat. Lightly spray with olive oil spray. Cook the steaks for 1-2 mins each side or until golden and crisp. Transfer to a plate and loosely cover with foil to keep warm.
Step 4
Add oil and butter to the pan. Use a spatula to slightly flatten each potato. Add to pan. Cook, turning occasionally, for 5-10 mins or until the potatoes are crisp and golden. Season well.
Step 5
Divide steaks among serving plates. Serve with the potatoes, zucchini, extra parmesan and lemon wedges.
Recipe tip
COOK. STORE. SAVE.
Use it up: Use leftover breadcrumbs to make our Crumbed Fish recipe. Serve any leftover potatoes or zucchini on the side.
Clever storage: To keep leftover pesto fresh, store it in a screw-top jar with a thin layer of oil over the surface. Place in the fridge for up to 4 days.
