Jamie Oliver’s ‘tasty’ herby steak and potatoes recipe is full of flavour

Jamie Oliver recommended buying “fresh” pesto for “amplified flavour and texture” for his herby steak and crispy potatoes recipe.

“Inspired by pistou, a beautiful French condiment made with smashed basil, garlic and oil, this tasty dish is a joy to eat,” Jamie Oliver said of his recipe.

“I’ve swapped in pesto for ease, but buy fresh for amplified flavour and texture.”

Throughout his recipe, the iconic chef sprinkles his top tips for culinary excellence.

Serving two people, and ready in just 30 minutes, here’s how to make Jamie Oliver’s steak and potatoes recipe.

Jamie Oliver’s herby steak and crispy potatoes recipe

Serves: two people


500g red-skinned potatoes
One x 300g higher-welfare sirloin steak
Four teaspoons of fresh green pesto, or pistou
Six ripe medium mixed-colour tomatoes
20g shelled unsalted pistachios

Already in the ingredients list, you can see that Jamie Oliver shares his preferences, such as red-skinned potatoes and fresh pesto, as well as unsalted pistachios.


Scrub the potatoes, chop into 2cm chunks, then place in a large non-stick frying pan on medium heat with two tablespoons of olive oil and season with sea salt and black pepper.

Fry for 20 minutes, or until golden and cooked through, stirring regularly, then remove to a bowl. Put the pan back on a high heat.

Cut the fat off the steak, then roughly chop the fat and place in the pan to render.

Generously season the steak, rub all over with two teaspoons of pesto, and cook for three minutes on each side for medium rare, or to your liking. Remove to a plate to rest.

Return the potatoes to the pan to warm through, while you slice the tomatoes 1cm thick and arrange on serving plates.

Dress with a splash of red wine vinegar and a drizzle of extra virgin olive oil, and season.

Spoon over the potatoes, then slice and divide up the steak, pouring over any resting juices.

Spoon over the remaining pesto, then bash and scatter over the pistachios, then finish with a drizzle of extra virgin olive oil.

And there you have it – a chef’s way to make delicious steak and potatoes so good that they could be served in a restaurant.

Source link

Leave a Reply

Back To Top