Steaks with Chipotle Pesto | Recipe | Simply Beef & Lamb
Steaks with Chipotle Pesto
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Cooking tools:
- Food processor
- Blender
- Nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Colander
- Spoon
- Pastry brush
- Grater
- Measuring spoon
- Stove
- Plate
Ingredients
- 4 thin cut beef steaks
- 1 tablespoon sunflower oil
- 2-3 garlic cloves, peeled and roughly chopped
- 100ml sunflower oil
- 50g toasted pine nuts
- 3 dried chipotle chillies (available at larger supermarkets)
- 50g freshly grated Parmesan cheese
- 2 tablespoons cold water
- 2 tablespoons freshly chopped flat-leaf parsley
- Oil, for brushing steaks
- 100g sweet corn kernels, canned, fresh or frozen
- 1 small red onion, peeled and finely chopped
- 1 small red chilli pepper, deseeded and chopped
- 3 tablespoons freshly chopped coriander
- Juice of ½ lime
- 1 teaspoon caster sugar
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