Beef Steaks in Italian
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 8 hrs 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 glass tomato (s), dried, in oil (drained weight approx. 80 g)
- 2 garlic clove (s), more if desired
- 50 g pine nuts, alternatively almond sticks
- 50 g pecorino, rated, alternatively parmesan
- 4 tablespoon oil, from the tomato jar
- 4 tablespoon water, hot
- 4 beef steak (s)
- Balsamic vinegar
- 250 g pasta, any
- 250 g cherry tomato (s)
- 250 g mozzarella
- Basil, fresh
- 4 tablespoon olive oil
- Salt and pepper as needed
Print Recipe
Pin Recipe Instructions
- Roughly cut the tomatoes, peel and roughly chop the garlic cloves, then grind both with the pine nuts and the pecorino in a blender to a firm paste, dilute with oil and water so that a creamy mixture is formed.
- If necessary, season with a little salt, pepper and, if you like, a little basil.
- Brush the beef steaks with about 1 teaspoon of pesto on both sides and drizzle with a little balsamic vinegar. It is best to place them directly on top of each other in a closable container (plastic box) and let them steep overnight (closed).
- Chill the rest of the pesto as well.
- The next day, cook the pasta in salted water according to the instructions on the packet, drain and rinse in cold water. Mix with the rest of the pesto in a bowl.
- Halve the tomatoes, cut the mozzarella into cubes and mix both with a few chopped basil leaves into the pasta. Season with a little salt and pepper if necessary.
- Heat the olive oil in a large pan and fry the steaks for a few minutes on both sides until the desired degree of doneness.
- Serve both together.
- These steaks taste best (according to my family) medium.
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