seared beef skirt steak & haloumi cheese with broccoli pesto
by Clover Ng
@ 09 Jul 2014
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
