Beef Recipes

Pre-heat oven to 220°C

Serves 4

• 4 large potatoes skin on but well scrubbed
• Table salt
• Olive oil
• Sea salt flakes
• >30 basil leaves
• 2 garlic cloves
• 4 tbls freshly grated Parmesan
• Freshly ground salt & pepper
• 1 baguette
• Kitchen foil
• 4 x 100g porterhouse steaks, trimmed of all fat & sinew
• 3 ripe tomatoes, cored & thickly sliced
• 1-2 red onions, thickly sliced
• Mayonnaise
• Cos lettuce or rocket leaves

• Cook potatoes in plenty of boiling salted water until just tender. Allow to cool a little and cut into wedges. Place on an oiled baking sheet, season with sea salt and brush with oil. Cook in oven until golden and crisp, turning once, Combine basil, garlic and Parmesan in a blender or processor with enough oil to make a paste. Season to taste.
• Slice baguette in half lengthways, smear with two thirds of pesto paste, re-form and wrap in foil.
• When potatoes are almost ready, flatten out steaks a little and cook to desired degree on a pre-heated, ridged grill, BBQ or in a heavy-bottomed pan, along with tomatoes and onions.
• Mix mayo with remaining pesto to taste.
• Lay baguette base on a bench and top with lettuce, tomato, onion and steak. Generously sprinkle with mayo and press lid on firmly. Cut into 4 crossways and, if you like, tie or skewer. Serve with oven fries on the side.