Beef Flank with Brazil Nuts and Spinach Pesto
凯小莉在此
用料
| MAIN | |
| beef flank (Bavette) | 1kg-1.2kg |
| FOR THE MARINADE | |
| ground cumin | 1 tsp |
| garlic powder | 2 tsp |
| chilli flakes | 1 tsp |
| juice and zest of a lime | 1 lime |
| olive oil | 150ml |
| FOR THE PESTO | |
| olive oil | 1 tbsp |
| banana shallot, finely chopped | 1 |
| baby spinach | 200g |
| garlic cloves, crushed | 3 |
| feta cheese | 150g |
| chopped fresh basil | 1 tbsp |
| evaporated milk | 125ml |
| toasted Brazil nuts | 50g |
| Salt and pepper |
Beef Flank with Brazil Nuts and Spinach Pesto的做法
-
Mix all the ingredients together and pour over the steak in a zip-top freezer bag. Seal and place in the fridge overnight.
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For the pesto:
Add the oil to the frying pan and heat on a low to medium setting. Gently fry the shallot and garlic for 5 minutes. Allow to cool. -
Add all the pesto ingredients to a food processor including the fried shallot and garlic and blend to an even consistency. Season with salt and pepper, set aside.
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To cook the steak:
Remove the meat from the fridge an hour before cooking. Take out of the bag and dry on kitchen paper to remove any excess marinade. -
Pre-heat the Grillit® on a medium heat setting. Test the temperature of the pan before adding the meat see Cook's notes - and when hot enough add the steak and cook for 3-4 minutes on each side (to cook medium rare - depending on thickness). Don't be tempted to move the steak before this time; allow the surface to seal on the ribs of the pan. When it is cooked it will release easily.
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Once cooked, remove the steak from the pan, put onto a warm plate or dish, cover loosely and rest for 10 minutes. This will ensure the meat is juicy as it will retain more moisture when carved.
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To serve, slice the steak across the grain in thin slices and serve the pesto alongside.
小贴士
For a more substantial meal, mix the pesto through pasta or even mashed potato.
Add a few large fresh prawns to the Grillit® for a couple minutes for a surf 'n' turf take on the recipe.
