35 minutes
4 serves
easy
Chargrilled Steak:
Fat Chips:
Basil Pesto:
Lightly spray beef steaks with Moro Pure Olive Oil Spray.
Season and cook immediately on a hot chargrill pan on both sides until done to your liking.
Remove meat and rest covered for 5 minutes.
For a simple sauce, deglaze pan juices with Moro Balsamic Vinegar, stir in Moro Primero Extra Virgin Olive Oil and season to taste.
Serve steaks with pan juices, Fat Chips and Basil Pesto.
Tip: To preserve freshness, pour a thin layer of Moro Extra Virgin Olive Oil over the surface of the pesto before sealing the jar.
Tip: Use a good quality commercial pesto, like Saclà Pesto, if you don’t have time to make your own
Peel potatoes, immerse in cold water for 10 minutes and drain.
Cut into thick chips, dry well with a clean tea towel and sprinkle with salt.
Heat Moro Extra Light Olive Oil in a wok or large saucepan until just hot and deep fry chips for 5 minutes until tender but not coloured.
Drain on absorbent paper and allow to cool. Just prior to serving, reheat oil until very hot and deep fry chips in two batches until crisp and golden, drain and season to taste.
Blend basil, pine nuts, garlic and sea salt together in a food processor until finely chopped.
Blend in Moro Primero Extra Virgin Olive Oil and stir in Parmesan cheese.
Store refrigerated in a clean glass jar.
Find your next spark of inspiration with our moreish recipes. From turning everyday lunches and dinners into something special to whipping up decadent desserts that surprise and delight, there’s a Moro moment for every craving.
