Scotch fillet steak salad with kale-pistachio pesto dressing

Recipe | August 17, 2020

Photo by Jason Lucas

Author notes

A steak salad offers endless versatility – think spicy Thai beef salad or Italy’s finest tagliata. Our version plays on good old steak and chips, with crunchy golden roasted potatoes tossed with kale leaves and green beans on a base of ultra-green kale-pistachio pesto. The crowning glory, is of course, thin slices of mouth-watering Westholme wagyu scotch fillet

PREP TIME
20 minutes
COOK TIME
35 mins (plus resting)
SERVES
4
 

Ingredients


For the kale-pistachio pesto dressing
¾ cup firmly packed kale or baby kale
¾ cup extra virgin olive oil
¼ cup firmly packed mint leaves
¼ cup finely grated parmesan
¼ cup pistachio kernels
1 garlic clove
finely grated rind and juice of ½ lemon, or to taste
sea salt & freshly ground black pepper, to taste

For the Steak salad
4 Westholme Scotch Fillet / Rib eye steaks, about 200g (7 oz) each, at room temperature
3 large waxy potatoes, scrubbed and cut into thick wedges *
1 small lemon, thinly sliced, plus juice of ½ extra lemon
2 tbsp extra virgin olive oil, plus 2 tbsp extra
150g (1 cup) green beans, trimmed
1½ cups loosely packed baby kale or torn kale
½ cup mint leaves
1 tbsp red wine vinegar
pistachio kernels, coarsely chopped, optional, to serve

Method


For the kale-pistachio pesto dressing

1. Process ingredients in a food processor or blender (a bullet blender is excellent for this) to a fine puree. Dressing can be made a day or two ahead and refrigerated until required (bring to room temperature before using). If making ahead, stir the lemon juice through just before serving and check seasoning again.

For the steak salad

2. Preheat oven to 200C (390F). Place potatoes in a saucepan and cover generously with cold water. Season. Bring to the boil, cook for 6-8 minutes until almost tender, then drain well. 

3. Transfer to a baking tray lined with baking paper. Add sliced lemon, lemon juice and olive oil, season and toss to coat evenly. Roast for 15-20 minutes until potatoes are crisp and golden. Set aside.

4. Meanwhile, blanch beans in a large saucepan of boiling salted water for 1-2 minutes until bright green. Drain and refresh under cold running water. Set aside.

5. Heat a splash of oil in a large heavy-based frying pan over medium-high heat. Season steaks generously, then add to pan. Cook without turning for 2-3 minutes until browned well. Turn and cook remaining side for 2-3 minutes until browned well and cooked medium-rare. If you prefer your steak more well done, transfer to the oven until cooked to your liking. Transfer to a plate, tent with foil and rest for 5 minutes.

6. To. serve, spread half of the kale-pistachio pesto dressing over a platter. Toss roast potatoes, bean, kale and mint in a large bowl to combine and scatter over the platter. Stir extra-virgin olive oil, vinegar and 2 tbsp kale-pistachio pesto dressing in a bowl to combine and drizzle over salad. Thinly slice steaks across the grain, arrange over salad, drizzle with a little of the remaining dressing and serve.

Notes

  • Slicing the meat across the grain ensures ultimate tenderness. The grain refers to the direction the muscle fibres are aligned, and you want to cut across these, rather than parallel with the grain, to create a shorter grain and therefore a more tender chew.
  • Waxy potatoes include Dutch creams, kipflers, new potatoes and Red Bliss.

 

 

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