Introduction
This delightful dish combines the earthy flavors of red-skinned potatoes, the tenderness of sirloin steak, and the freshness of ripe tomatoes, all enhanced by the vibrant taste of pesto and the crunch of pistachios. Perfect for a hearty meal, this recipe emphasizes quality ingredients and simple techniques to create a dish that is as pleasing to the eye as it is to the palate.
Detailed Ingredients with measures
– 500g red-skinned potatoes
– 1 x 300g sirloin steak
– 4 teaspoons fresh green pesto or pistou
– 6 ripe medium mixed-colour tomatoes
– 20g shelled unsalted pistachios
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Yield
Serves 2
This recipe brings together simple ingredients in a charming and satisfying way, making it an excellent choice for dinner with family or friends. Enjoy the balanced flavors and textures that this meal offers!
Detailed Directions and Instructions
Prepare the Potatoes
Scrub the 500g red-skinned potatoes and chop them into 2cm chunks. Place the chopped potatoes in a large non-stick frying pan over medium heat, adding 2 tablespoons of olive oil. Season with sea salt and black pepper. Fry the potatoes for 20 minutes, stirring regularly, until golden and cooked through. Once done, remove them to a bowl.
Render the Steak Fat
Return the frying pan to high heat. Cut off the fat from the 300g sirloin steak, roughly chop it, and place it in the pan to render.
Cook the Steak
Generously season the steak with sea salt and black pepper. Rub 2 teaspoons of pesto all over the steak. Cook the steak for 3 minutes on each side for medium rare or longer if desired. After cooking, remove the steak to a plate and let it rest.
Warm the Potatoes
Return the potatoes to the pan to warm through while you prepare the tomatoes.
Prepare the Tomatoes
Slice the 6 ripe medium mixed-colour tomatoes into 1cm thick slices. Arrange them on serving plates. Dress the tomatoes with a splash of red wine vinegar and a drizzle of extra virgin olive oil, then season to taste.
Assemble the Dish
Spoon the warm potatoes over the dressed tomatoes. Slice the rested steak and divide it among the plates, pouring any resting juices over the steak.
Add Finishing Touches
Spoon the remaining pesto over the steak and potatoes. Bash the 20g shelled unsalted pistachios and scatter them over the dish. Optionally, finish with a drizzle of extra virgin olive oil.
Notes
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Serving Suggestions
This dish pairs well with a simple green salad or crusty bread.
Pesto Alternatives
If fresh green pesto is unavailable, consider using a homemade version or store-bought alternatives.
Cook Techniques
Scrubbing and Chopping Potatoes
Scrub the red-skinned potatoes to remove any dirt. Chop them into 2cm chunks for even cooking and to maximize their surface area for a crispy texture when fried.
Frying Potatoes
In a large non-stick frying pan, heat olive oil over medium heat. Add the chopped potatoes, season with sea salt and black pepper, and fry for about 20 minutes. Stir regularly to ensure they cook evenly and achieve a golden, crispy exterior.
Rendering Steak Fat
Remove excess fat from the sirloin steak and chop it into small pieces. Cook the fat in the frying pan over high heat to render out the fat, which can be used to enhance the flavor of the steak during cooking.
Cooking the Steak
Season the sirloin steak generously with salt and pepper. Rub with pesto for added flavor before cooking in the rendered fat in the pan. Cook for 3 minutes on each side for a medium-rare finish, adjusting the time based on desired doneness.
Arranging Tomatoes
Slice mixed-colour tomatoes into 1cm thick rounds. Arrange them on serving plates and dress with red wine vinegar and a drizzle of extra virgin olive oil, seasoning to taste for a fresh complement to the dish.
Resting the Steak
After cooking, allow the steak to rest on a plate. Resting helps the juices redistribute throughout the meat, making it tender and flavorful when sliced.
Finishing the Dish
Reheat the cooked potatoes in the pan, then layer them on the serving plate with the sliced tomatoes. Slice and serve the steak, incorporating any resting juices for added flavor. Top with remaining pesto and crushed pistachios for texture and garnish.
FAQ
Can I use other types of potatoes?
Yes, you can substitute red-skinned potatoes with other varieties like Yukon Gold or fingerling potatoes, which will also work well.
How do I know when the steak is cooked to medium rare?
A medium-rare steak should have an internal temperature of about 130-135°F (54-57°C). You can use a meat thermometer for accuracy or rely on touch and visual cues.
What can I substitute for pesto?
If you don’t have pesto, you can use other sauces like chimichurri, salsa verde, or even a herb butter to enhance the steak’s flavor.
Can I make this recipe ahead of time?
While the components are best enjoyed fresh, you can prepare the potatoes and tomatoes in advance and reheat them when ready to serve. However, it is advisable to cook the steak just before serving for optimal taste.
What should I serve as a side dish?
This dish pairs well with a simple green salad, steamed vegetables, or crusty bread to complement the flavors of the steak and potatoes.
Conclusion
The combination of red-skinned potatoes, sirloin steak, fresh pesto, vibrant tomatoes, and crunchy pistachios creates a delightful dish that is both satisfying and full of flavor. The crispy potatoes serve as a perfect base, complementing the umami richness of the steak, while the freshness of the tomatoes adds brightness. The finishing touches of pesto and pistachios elevate the overall experience, making it a well-rounded meal suitable for any occasion.
More recipes suggestions and combination
Steak and Veggie Skewers
Combine diced sirloin steak with cherry tomatoes, bell peppers, and zucchini. Marinate with pesto, then grill for a delicious and healthy meal.
Potato and Tomato Salad
Boil or roast diced red-skinned potatoes, then toss with chopped tomatoes, pesto, and crushed pistachios for a refreshing side dish.
Pesto Pasta with Tomatoes
Cook your favorite pasta and toss it with fresh tomatoes, pesto, and top with crushed pistachios for added crunch.
Stuffed Tomatoes
Hollow out ripe tomatoes and fill them with a mixture of cooked potatoes, pistachios, and pesto, then bake until tender.
Pistachio-Crusted Steak
Blend pistachios with herbs and use as a crust for the sirloin steak, then serve with roasted potatoes and a side of tomato salad.
