Steak with Candied Tomato Pesto | Erwan Heussaff


Inspired by a recent trip to Argentina, where a good steak is an essential part of most national dishes, Erwan makes a juicy rib eye steak with a tangy candied tomato pesto sauce.



1 rib eye steak (approx. 280g)
1 cup candied tomatoes (or dried and soaked)
1/3 cup pine nuts
6 garlic cloves
1 cup of fresh basil
¾ cup of flat leaf parsley
1 pinch salt
1 tsp red chili flakes
1/3 cup red wine
¼ cup balsamic vinegar
1/3 cup extra virgin olive oil
1/3 cup parmesan cheese
3 tbsp tomato paste
Butter and oil for the steak
Lemon to garnish


Put all the ingredients for the pesto in a food processor and blend until smooth.

Cook the rib eye in a hot pan with some butter, olive oil and thyme. Season as you go. Flip every 2 mins until cooked to your liking.

Slice up some lemons and serve.