This is an exciting take on the classic steak frites, with an added topping of fresh olive pesto and a healthy side of crisp curly kale. It is a perfect summer dinner for a quiet night in, but is also really easy to whip up in larger quantities if you are cooking for a dinner party. Crispy kale baked in olive oil is a delicious and healthy side dish, and can also be enjoyed as a snack instead of crisps. The pesto recipe makes a bigger batch than you will need to accompany the steak, but it will keep for up to a week in a sealed container in the fridge. If you are looking to make a quick supper later in the week, try tossing some of the leftover pesto into a bowl of pasta with a sprinkle of grated cheese.
Cooking the perfect steak frites is a lot simpler than you might think. We like to let our steak reach room temperature before pan frying it, to make sure it cooks through evenly. Get a heavy-based frying pan smoking hot. Oil your steak instead of the pan and fry it quickly on both sides, turning often for gorgeous caramelisation and a juicy centre. How long you cook your steak for will depend on the weight and cut, as well as how you like it cooked, but you can ask you butcher for their advice, or see the back of most packs if you pick one up in the supermarket.
The green olive pesto is equally delicious served with chicken or salmon for a lighter summer meal.
- 4 fillet steaks, or whichever cut you prefer
- skinny fries, to serve
- For the pesto:
- 150g pitted green olives
- 100g whole blanched almonds
- small handful flat leaf parsley leaves
- 5tbsp extra virgin olive oil
- For the kale:
- 500g curly kale, large stems removed
- 2tbsp olive oil
- 2tsp sea salt
For the pesto, pulse everything in a food processor until combined but still chunky. Season to taste.
Toss the kale in the oil and salt, then spread out onto a baking tray. Heat the oven to 150C fan, gas 4 and roast for about 15 minutes until crispy.
Cook the steaks to your liking and serve with the kale, pesto and fries.