Pepper Steak with Pine Nut Pesto

Pepper Steak with Pine Nut Pesto


2 steaks (300 grams)
100 grams of Rucola
50 grams of Pine Nuts
1 garlic clove
Zest of one lemon
1 tee-spoon of sea salt
1 tea- spoon of mixed peppercorns
30 grams of Parmesan
1 twig of thyme
Olive oil

Making Pepper Steak with Pine Nut Pesto

Take the steaks out of the fridge early enough for them to be room temperature before you fry them. I’m not completely sure why this is done, there must be some kind of chemistry thing explaining this, but the point is that the steak becomes less dry this way. Add peppercorns and sea salt to a mortar and grind it up. Cover the one side of the steaks with the peppercorns, leave while you bring out the rest of your ingredients. Take out to frying pans, one for the steak and one for the pine nuts and rucola. Warm the on pan to medium to high heat and add butter to the pan. Lay the steaks on the pan pepper-crust down. Turn the steak when the other side is browned, making sure the heat is not to high for the other side. In the end you add in more butter, let it melt, and tilt the pan so that you can use the spoon to pour the butter over the steak. When the steak is done, raw, medium or well done. Add it to a plate while you make the pesto.

Heat the second frying pan on the oven and add pine nuts. Let the pine nuts get some colour, before you add in chopped rucola. Mix it well until the rucola becomes soft. Add it to a cutting board with grated parmesan, grated lemon zest a bit of olive oil as well as a finely chopped garlic clove. Chop well and mix well. Add the steaks to plates as well as the pine nut pesto.


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