Pan-fried steaks with caramelised onions and pesto

November 6, 2017
Pan-fried steaks with caramalised onions, pesto and served with spicy wedges and home-made tomato sauce

Pan-fried steaks with caramalised onions, pesto and served with spicy wedges and home-made tomato sauce

Cooking Time: 35 mins

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

1

For the McCain Spicy Wedges, prepare the wedges according to packaging instructions. Set aside until needed, keeping the spicy wedges warm.

2

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.

3

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.

4

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.

5

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.

6

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.

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