seared beef skirt steak & haloumi cheese with broccoli pesto

by Clover Ng @ 09 Jul 2014
seared beef skirt steak & haloumi cheese with broccoli pesto 1          beef skirt steak (200g)
            Salt and freshly ground pepper, to taste
            Cooking oil, for searing
1          galic clove, peeled and sliced
100g    haloumi cheeses
            Toasted almonds, for sprinkling
            Broccoli Pesto
265g    broccoli, halved and steamed and half keep raw
40g      pine nuts
40g      parmesan cheese, grated
15g      basil
300ml  olive oil

•  For the broccoli pesto: Place the steamed and raw broccoli, pine nuts, grated parmesan cheese and basil into a food processor. Gradually add in the olive oil and pulse until smooth. Set aside.

•  Season the beef skirt steak with salt and freshly ground pepper to taste. Set aside. Heat the cooking oil in a frying pan over a high heat and sear the seasoned beef skirt steak on all sides for about 60 seconds. Remove the seared beef skirt steak from the frying pan and set aside to rest for about 15 minutes. Cut he seared beef skirt steak down the middle on either side of the sinews and then cut into 2-cm thick slices. Reheat the same frying pan with cooking oil. Add in the sliced garlic and haloumi cheeses and pan-fry until just browns on all sides.

•  Place a slice of seared beef skirt steak onto each serving plate and top with a spoonful of broccoli pesto. Place the pan-fried haloum cheese on top of the
broccoli pesto and sprinkle with toasted almonds. Serves 6