Pesto steak platter
a tasty new spin on steak and chips!
SERVES 4 PREP 5 MINS COOK 25 MINS
750g frozen chunky potato wedges 100g butter, softened 1tsp smoked paprika 2 x 350g thick-cut rump steaks 2tbsp olive oil 2 corn on the cobs, halved 120g Sacla Coriander Pesto
1 heat oven to 200c/gas 6. tip the potato wedges on to a large baking tray, spread out evenly and bake for 25 mins, turning occasionally, until crisp and golden. 2 meanwhile, mix the butter with the smoked paprika and
a grinding of black pepper, and set aside.
3 heat a griddle pan or frying pan until hot. brush the steaks with the oil, season well, and cook for 2-3 mins each side for medium-rare, or 3-4 mins for medium-well done. transfer the steaks to a board, cover with foil and rest for 10 mins.
3 While the steaks are resting, cook the sweetcorn in a pan of boiling water for 5 mins until tender, then drain. slice the steaks and spoon over the coriander pesto, spread the smoked paprika butter over the sweetcorn and serve with the potato wedges.
Per serving: 793 cals, 50g fat (16g saturated), 44g carbs