2 spider steaks (also known as pope’s eye / oyster steak)
250g broccoli
50g assorted nuts
50g Parmesan cheese
10 basil leaves
2 cloves of garlic
2 tbsp lemon juice
8 tbsp extra virgin olive oil
Salt to taste


For the broccoli pesto:
Steep the chopped broccoli in boiling water for five minutes. Drain and set aside.
Separately, heat a frying pan with two tablespoons of olive oil.
Peel the garlic cloves. Sauté until lightly golden. Remove.
In the same pan, toast the nuts for five minutes, stirring so that they don’t burn.
Wash and dry the basil leaves.
Put the broccoli, basil, garlic, nuts and grated Parmesan cheese in the blender.
Add the lemon juice and oil. Blend to a thick paste. Season with salt to taste.
For a lighter consistency, add a few more spoonfuls of oil.
– Grill the steak on both sides until done.
– Plate up the steak, season with the broccoli pesto and garnish with nuts and Maldon salt.

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