Pesto Steaks Following Corn Salsa



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allow notes and see how versatile bought dip can be - it tops these steaks and makes delicious pesto bread, too.

The ingredient of Pesto Steaks Following Corn Salsa

  • 1 x 310g can corn kernels drained
  • 1 x 200g punnet grape tomatoes halved
  • 1 2 red onion finely chopped
  • 1 4 cup chopped well ventilated light continental parsley
  • 1 tbsp sweet chilli sauce
  • 1 tbsp spacious lime juice
  • 2 tbsp olive oil
  • 4 about 150g each beef porterhouse steaks
  • olive oil spray
  • 75g 1 3 cup basil cashew parmesan dip or bought pesto
  • 1 2 loaf about 215g turkish bread
  • baby cos lettuce leaves to utility

The Instruction of pesto steaks following corn salsa

  • preheat oven to 200u00b0c increase the corn tomato onion parsley sweet chilli sauce lime juice and half the oil in a medium bowl season in the same way as salt and pepper
  • preheat a barbecue grill or chargrill in this area high spray both sides of the steaks in the same way as olive oil spray season considering salt and pepper amass to the grill and cook for 3 minutes each side for medium or until cooked to your liking transfer to a plate and cover in imitation of foil set aside for 4 minutes to rest
  • meanwhile put in the dip and unshakable oil in a small bowl cut the bread in half horizontally then cut each half into address crossways spread the cut side of the bread as soon as half the dip mixture place approaching a large baking tray cover taking into consideration foil and bake in oven for 5 minutes uncover and bake for a further 3 minutes or until golden and the edges put into action to brown
  • divide the steaks bread and lettuce in the course of serving plates press on the steaks past the steadfast dip incorporation combination and top once the salsa to serve

Nutritions of Pesto Steaks Following Corn Salsa

calories: 561 65 calories
calories: 27 grams fat
calories: 6 grams saturated fat
calories: 39 grams carbohydrates
calories: n a
calories: n a
calories: 40 grams protein
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