Pan-fried steaks with caramalised onions, pesto and served with spicy wedges and home-made tomato sauce
Ingredients
- 750g McCain Spicy Wedges
CARAMELISED ONIONS
- 60g butter
- 1 large onion, peeled, sliced into rings and halved
PESTO
- 45ml (3 tbsp) olive oil
- 10ml (2 tsp) garlic, crushed
- 125ml (½ cup) fresh parsley
- 45ml (3 tbsp) fresh oregano, chopped
- 5ml (1 tsp) lemon and black pepper
- salt, to taste
TOMATO SAUCE
- 45ml (3 tbsp) olive oil
- 10ml (2 tsp) garlic, crushed
- 2 ripe medium tomatoes, peeled and diced
- 45ml (3 tbsp) tomato paste
- 5ml (1 tsp) paprika
- salt, to taste
STEAK
- 65ml olive oil
- 5ml (1 tsp) garlic, crushed
- 500g beef steak (cut of your choice)
- salt and freshly ground black pepper, to taste
Instructions
For the McCain Spicy Wedges, prepare the wedges according to packaging instructions. Set aside until needed, keeping the spicy wedges warm.
For the caramelised onion, heat the butter in a frying pan and fry the onion over high heat until golden. Add a little water, decrease the heat and allow to caramelise. Set aside until needed.
For the pesto, put the 45ml (3 tbsp) olive oil, 10ml (2 tsp) garlic and the remaining ingredients into a blender and blitz until smooth.
For the tomato sauce, blitz the 45ml (3 tbsp) olive oil, 10ml (2 tsp) garlic and the remaining ingredients together to form a thick sauce.
For the steaks, heat the 65ml olive oil in a heavy-based frying pan or skillet, add the 5ml (1 tsp) garlic and fry, about 3 minutes. Season the steaks to taste. Add to the pan and fry according to your preference, dependent on your cut of choice.
To serve, top the individual steaks with the caramelised onions, drizzle with pesto and serve the McCain Spicy Wedges alongside with the fresh tomato sauce.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
