Steak With Spicy Olive Pesto Food

ITALIAN SEARED BEEF

Steps:

• Put a large non-stick frying pan on a high heat, toasting the pine nuts as it heats up, tossing regularly and removing when golden.
• Cut the fat off the rump, finely chop the fat and place in the pan to render and crisp up while you cut the sinew off the rump, then season it with sea salt and black pepper.
• Place between two sheets of greaseproof paper and bash to 1cm thick with a rolling pin, also tenderizing the meat.
• Scoop out and reserve the crispy bits of fat, then sear the steak in the hot pan for 1 minute on each side, until golden but still blushing in the middle. Remove to a board.
• Spread the pesto over a sharing platter. Thinly slice the steak at an angle, then plate up. Pile the rocket on top, then scatter over the pine nuts and reserved crispy fat, if you like.
• Mix the steak resting juices with 1 tablespoon of extra virgin olive oil and drizzle over. Shave over the Parmesan, tossing before serving.

SPICY STEAK ON A STICK

Steps:

• Slice the skirt steak against the grain into 1/2-inch thick pieces. Skewer each piece of steak onto the bamboo skewers. Push the skewer through so that steak is closest to the flat end of the skewer and the point of the skewer is at the bottom. Place onto a plate or baking sheet.
• In a small bowl combine spicy steak seasoning and paprika and sprinkle over steak. Cook on preheated grill or grill pan over medium-high heat. Grill for 2 to 3 minutes per side.
• Cut the ends off of the cantaloupe. Cut the cantaloupe in half, using a spoon scoop out the seeds. Place the cantaloupe halves onto plates with bottom ends down. Place a small ramekin into the opening of each half; this will hold the dipping sauce.
• Remove the skewers from the grill and stick each skewer in the cantaloupe.
• Round Table Remoulade Sauce:
• In a medium bowl combine all ingredients. Mix well and transfer to the ramekin in the cantaloupe.
• Medieval Steak Sauce:
• In a medium bowl combine all ingredients. Mix well and transfer to the ramekin in the cantaloupe.

GRILLED SIRLOIN STEAK WITH OLIVE SAUCE

Steps:

• Place steak in a zip-top plastic bag or in a shallow casserole dish.
• Combine wine, 1 tablespoon of the olive oil and garlic; spoon over steak.
• Close bag, turning to coat steak or turn steak over in dish.
• Cover and refrigerate at least 2 hours or up to 24 hours.
• Prepare charcoal or gas grill.
• Drain steak, reserving marinade.
• Sprinkle dried thyme, salt and pepper over steak.
• Grill on a covered grill over medium-hot coals 6 minutes.
• Turn; continue grilling 5 minutes for medium-rare doneness.
• Transfer steak to carving board; tent with foil and let stand 5 minutes.
• Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium heat.
• Add flour; cook 1 minute or until bubbly, stirring frequently.
• Add broth; simmer until sauce thickens, stirring occasionally.
• Add reserved marinade and olives; simmer 2 minutes.
• Season to taste with salt and pepper if desired.
• Carve steak into thin slices; arrange on serving plates.
• Spoon olive sauce over steak and top with thyme or parsley.