Chargrilled Steak with Fat Chips and Basil Pesto

Serves 4
Preparation time 15 minutes
Cooking time 20 minutes


Tick off the ingredients as you buy them

  • 4 beef steaks (porterhouse, rump or scotch fillet)
  • Moro Pure Extra Virgin or Extra Light Olive Oil Spray
  • sea salt and freshly ground black pepper, to taste
  • ¼ cup Moro Balsamic Vinegar
  • 2 tablespoons Moro Extra Virgin Olive Oil

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

Fat Chips & Basil Pesto

Fat Chips

800g potatoes
1 teaspoon sea salt
500ml Moro Extra Light Olive Oil
extra sea salt, to taste

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.

Basil Pesto
1 bunch basil leaves
¼ cup toasted pine nuts
1 large clove garlic, chopped
1 teaspoon sea salt
¾ cup Moro Primero Extra Virgin Olive Oil
2 tablespoons grated Parmesan cheese

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.