Summary

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

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Instructions

1. Peel the garlic cloves. In a blender, combine the peeled garlic, drained dried tomatoes, pine nuts, and pecorino. Blend until a firm paste forms. Add the oil from the tomato jar and hot water, then blend until the pesto is smooth and creamy.
2. Season the pesto with salt and pepper to taste. Add fresh basil if desired.
3. Brush each beef steak with 1 teaspoon of pesto on both sides and drizzle lightly with balsamic vinegar. Stack the steaks in a sealed container, cover, and refrigerate overnight (at least 8 hours).
4. The next day, cook the pasta in salted boiling water according to package instructions. Drain and rinse in cold water. Mix the pasta with the remaining pesto in a large bowl.
5. Halve the cherry tomatoes and cut the mozzarella into cubes. Add them to the pasta along with some chopped fresh basil leaves. Season with salt and pepper to taste.
6. Heat the 4 tablespoons of olive oil in a large pan over medium-high heat. Fry each steak for 4-5 minutes on each side until medium doneness. Serve the steaks with the pasta salad.