Steak with pesto and vegetables
Beef rump steaks (200 g each, approx. 2 cm thick)
Ingredients
Beef rump steaks (200 g each, approx. 2 cm thick)
El El Pesto alla Genovese (jar or homemade)
preparation
- Remove the beef rump steaks from the refrigerator 30 minutes before cooking. Preheat the oven to 180 degrees Celsius (fan-assisted cooking is not recommended).
- Drizzle the steaks with 1 tablespoon of oil and rub it in all over. Season with salt. Sear in a non-stick pan over high heat for 1 minute on each side. Transfer to an ovenproof dish and cook in a preheated oven on a rack on the second shelf from the bottom for 8–10 minutes for medium-rare.
- Clean the zucchini, quarter them lengthwise, and remove the seeds. Cut the zucchini diagonally into pieces about 3 cm long. Clean the tomatoes and halve them.
- Heat 1 tablespoon of oil in the pan drippings. Sauté the zucchini in it and cook over medium heat for 3 minutes. Add the tomato halves and cook for another 2 minutes. Season with salt and pepper.
- Remove the meat from the oven and let it rest for 3 minutes. Arrange the vegetables and steaks with pesto.
Tip for 6 servings: Toast 40g pine nuts in a dry pan until golden brown, then let cool. Finely chop them in a food processor with 75g basil leaves, salt, and 2 minced garlic cloves. Slowly pour in 150ml olive oil. Stir in 50g grated Parmesan cheese; do not blend further. Cover with olive oil to store. It will keep in the refrigerator for 3-4 days.
For 6 servings: Toast 40g pine nuts in a dry pan until golden brown, then let cool. Finely chop them in a food processor with 75g basil leaves, salt, and 2 minced garlic cloves. Slowly pour in 150ml olive oil. Stir in 50g grated Parmesan cheese; do not blend further. Cover with olive oil to store. It will keep in the refrigerator for 3-4 days.
