Name: Pesto skirt steak
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 600 gram beef skirt steak; 2 clove garlic, crushed; 1/4 cup (60ml) olive oil; 1/4 cup (60ml) red wine; 1/2 cup (90g) pesto; 1 punnet tomato medley, or grape or cherry tomatoes, halved; 1 bunch rocket

Pesto skirt steak

Skirt steak is renowned for its juicy, bursting flavour and combined pesto it's one beef recipe you're sure to use again.

Ingredients

600 gram beef skirt steak

2 clove garlic, crushed

1/4 cup (60ml) olive oil

1/4 cup (60ml) red wine

1/2 cup (90g) pesto

1 punnet tomato medley, or grape or cherry tomatoes, halved

1 bunch rocket

Method

1.Combine the beef, garlic, oil and wine in a resealable plastic bag; refrigerate overnight.

2.Remove beef from the marinade; discard marinade. Cook the beef on a heated oiled barbecue or griddle pan for 3 minutes on each side. Remove to a warmed plate; spoon over pesto sauce. Cover with foil; rest for 5 minutes.

3.Transfer beef to a clean chopping board and slice thinly across the grain. Arrange steak on serving platter with tomatoes and rocket.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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