Steaks with chipotle pesto

Serves: 2
Preparation time: 25 minutes
Cooking time: 4-6 minutes

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4 thin cut steaks

Salt and freshly milled black pepper

1 tbsp sunflower oil

For the chipotle pesto

2-3 garlic cloves, peeled and roughly chopped

100ml (31⁄2fl oz) sunflower oil

50g (2oz) toasted pine nuts

For the corn relish

3 dried chipotle chillies (available at large supermarkets)

50g (2oz) freshly grated Parmesan cheese

2 tbsp cold water

2 tbsp freshly chopped flat-leaf 

Oil, for brushing steaks

100g (4oz) sweetcorn kernels, canned, fresh or frozen

1 small red onion, peeled and finely chopped

1 small red chilli pepper, deseeded and chopped

3 tbsp freshly chopped coriander

Juice of 1⁄2 lime

1 tsp caster sugar


1. To prepare the chipotle pesto; put the garlic into a food processor or blender with the oil. Process until well combined. Add the pine nuts and chipotle chillies. Blend to a pesto consistency.

2. Transfer to a medium bowl and add the cheese, water and parsley. Stir to combine, season if required and set aside.

3. To prepare the sweetcorn relish; if using fresh or frozen sweetcorn, cook in boiling water for 2-3 minutes, or until tender, drain and set aside to cool.

4. Mix the corn with the remaining ingredients. Season to taste and set aside.

5. Heat a non-stick pan until hot. Season the steaks, brush with oil on both sides and cook for 1-2 minutes on each side. Top with a spoonful of the pesto and leave to rest for 1-2 minutes.

6. Serve the steaks with the corn relish and griddled peppers.


Cover and store any remaining pesto in the fridge for up to a week.

Recipe and image courtesy of

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