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Charred spicy pepper pesto with steak and green salad

Make your own speedy pepper pesto, then drizzle generously over seared sirloin steaks and fresh rocket – a brilliant and impressive midweek meal.

For another speedy steak recipe that you can make on a weeknight, see our spice-rubbed steak with tomato salad.

Make your own speedy pepper pesto, then drizzle generously over seared sirloin steaks and fresh rocket – a brilliant and impressive midweek meal.

For another speedy steak recipe that you can make on a weeknight, see our spice-rubbed steak with tomato salad.

Ingredients

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Deseed and roughly chop the peppers. In a large frying pan, heat a glug of oil and fry the peppers for 10-15 minutes, then tip into a food processor with the olive oil, pine nuts, half of the lemon juice and a basil and parsley. Season well, then pulse until the pesto comes together.
Heat 2 tbsp oil in a large frying pan over a high heat until the oil is shimmering hot. Add the steaks to the hot pan and fry for 2½ minutes on each side (for medium rare), remove from the pan, cover loosely with foil and rest for 5 minutes.
While the steak is resting, peel, stone and slice the avocados, then put in a salad bowl along with a the rocket. Squeeze over the other lemon half and add a drizzle of olive oil, then season and toss to coat. Serve with the steak and pesto.

Nutrition: per serving

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