Red Pesto Steak with Pasta and Peppers

red pesto steak

Serves: 4-6
Cooking time:

 Rare: 2½ minutes on each side

Medium: 4 minutes on each side

Well done: 6 minutes on each side


  • 450g (1lb) rump, sirloin or rib-eye steaks
  • 375g (12oz) pasta shapes, e.g. twists
  • 15ml (1tbsp) oil
  • 1 small red onion, peeled and finely chopped
  • 1 yellow pepper, deseeded and finely sliced
  • 30-45ml (2-3tbsp) red pesto sauce
  • 150ml (¼pint) good, hot vegetable stock
  • 90ml (6tbsp) half-fat crème fraîche
  • Salt and pepper

To garnish

  • 30ml (2tbsp) freshly chopped flat-leaf parsley


1. Cook the pasta according to the packet instruction, drain and set aside.2. Meanwhile, heat the oil in a large non-stick frying pan and cook the steak according to your preference.  Set aside to rest for 2-3 minutes, then cut into thin slices.

3. In the same frying pan cook the onions until soft but not coloured.  Add the peppers and cook for 2-3 minutes, stirring occasionally.

4. Stir in the pesto, stock and crème fraîche.  Add the cooked pasta, reduce the heat and simmer for a further 2-3 minutes.

5. Add the steak and any remaining meat juices from the plate and toss gently.  Season, if required.

Serving Suggestion: Garnish with freshly chopped parsley and serve with granary bread.




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