A satisfying meal of scotch fillet, barbecued and served with a golden potato cake and homemade basil pesto.
Ingredients
- 4 scotch fillet steaks
- 2 tablespoons olive oil
- Salad greens, to serve
Basil cashew pesto
- 1 cup firmly packed basil leaves
- 1 garlic clove, crushed
- 1/2 cup roasted cashew nuts
- 1/2 cup finely grated parmesan cheese
- 1/2 cup olive oil
Potato cakes
- 3 Pontiac potatoes, peeled
- 1 small brown onion, finely chopped
- 1 egg, lightly beaten
Method
- Step 1Make pesto Process basil, garlic, cashew nuts and parmesan in a food processor until well combined. With motor running, pour oil into feed tube in a steady stream, continuing to process until pesto is thick. Transfer to a bowl. Cover.
- Step 2Make potato cakes: Coarsley grate potatoes. Squeeze to remove excess moisture. Place potato, onion, egg, and salt and pepper into a small bowl. Mix well to combine. Shape into 4 cakes. Cover with plastic wrap.
- Step 3Preheat barbecue plate on medium heat. Brush steaks with 1 tablespoon of oil. Season with salt and pepper. Cook for 4 minutes each side for medium. Remove from heat. Cover with foil. Stand for 5 minutes.
- Step 4Grease barbecue plate with remaining oil. Cook potato cakes for 4 minutes each side, pressing down to flatten, or until golden brown and cooked through.
- Step 5Place a potato cake onto each plate. Top with steaks and pesto. Serve with salad.
Nutrition
3288 kj
Energy
65g
Fat Total
16g
Saturated Fat
35g
Protein
222.46mg
Sodium
2g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
To prevent pesto from discolouring, place a piece of plastic wrap onto the surface. For long-term storage, transfer to a sterilised jar, covering surface with a layer of extra virgin olive oil each time you use pesto. Store in the fridge.
- Author: Emma Braz
- Image credit: Louise Lister
- Publication: Super Food Ideas
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