Recipes Steaks with potato cakes and basil cashew pesto

Recipes Steaks with potato cakes and basil cashew pesto

Recipes Steaks with potato cakes and basil cashew pesto

Recipes Steaks with potato cakes and basil cashew pesto A satisfying meal of scotch fillet, barbecued and served with a golden potato cake and homemade basil pesto. Steaks with potato cakes and basil cashew pesto

Ingredients

  • 4 scotch fillet steaks
  • 2 tablespoons olive oil
  • Salad greens, to function

Basil cashew pesto

  • 1 cup firmly packed basil leaves
  • 1 garlic clove, crushed
  • 1/2 cup roasted cashew nuts
  • 1/2 mug finely grated parmesan cheese
  • 1/2 cup olive oil

Potato cakes

  • a few Pontiac potatoes, peeled
  • 1 small brown onion, finely chopped
  • 1 egg, lightly beaten

Method

  • Stage 1

    Make pesto Process basil, garlic, cashew nuts and parmesan in a meals processor until nicely combined. With engine running, pour oil into feed tube in a constant stream, continuing to course of action until pesto is thick. Transfer to a bowl. Cover.

  • Stage 2

    Make potato cakes: Coarsley grate potatoes. Squeeze to get rid of excess dampness. Place potato, onion, egg, and salt and pepper right into a small bowl. Blend well to combine. Shape into 4 cakes. Cover with plastic wrap.

  • Step 3 Preheat barbecue plate on medium heat. Brush steaks with 1 tablespoon of oil. Season with salt and pepper. Cook for 4 moments each side regarding medium. Remove from heat. Cover with foil. Stand regarding 5 minutes.
  • Step 4 Grease barbecue plate with remaining oil. Cook potato cakes regarding 4 minutes each side, pressing down to flatten, or until golden brown and cooked through.
  • Step 5 Place a potato wedding cake onto each plate. Top with steaks and pesto. Function with salad.