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GRAYJETMAN
Free-range steak with pesto butter
A tasty recipe. The main course contains the following ingredients: meat, pesto rosso (duopak 2 x 90 g), butter (at room temperature), pine nuts, steak (at room temperature), olive oil, arugula (lettuce, 75 g), Parmigiano Reggiano flakes (cheese and bowl) 100 g).
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Ingredients
Directions
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Stir in the pesto, pepper and salt through the butter. Put on cling film, roll up and close the ends. Leave to set in the fridge for 1 hour.
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Roast the pine nuts in a frying pan without oil or butter. Let cool on a plate.
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Heat the grill pan. Brush the meat thinly on both sides with oil and sprinkle with salt and pepper. Gril brown in 1-2 min. Per side (medium: 2-3 min. Per side, well done: 4-5 min. Per side).
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Cut the butter into slices. Place a steak, rocket and butter on each plate. Sprinkle with pine nuts and cheese flakes.
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Nutrition
690Calories
Sodium0% DV10mg
Fat89% DV58g
Protein70% DV35g
Carbs2% DV7g
Fiber12% DV3g
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