Recipe IngredientsSee below
On a large rimmed baking tray, toss 450g fingerling potatoes, quartered lengthwise, with 1 tbsp olive oil and 1.4 tsp salt. Bake in a 230°C oven for 20 minutes or until deep golden brown. In a 30cm frying pan, heat 1 tbsp oil on medium-high until hot. Season 2 boneless top-loin beef steaks (2,5cm thick) with 1/2 tsp each salt and pepper. Cook steaks until done as desired (3 minutes per side for medium-rare). Combine 2 tbsp softened butter and 1 tbsp pesto. Slice steak and serve with pesto butter, oven chips and a mixed green salad, if desired.
EACH SERVING About 1 780kJ, 33g protein, 21g carbohydrate, 23g fat (8g saturated), 3g fibre, 520mg sodium.