Juicy steaks, quick to cook with a tangy tomato flavor
- 1.2 kg Quality Mark quick frying beef steaks (eg. sirloin, rump, eye fillet)
- 2 tablespoons sun dried tomato pesto
- ¼ cup Japanese style breadcrumbs
- 1 tablespoon finely chopped parsley
Spread top half of beef lightly with pesto.
Place combined crumbs and parsley on sheet of baking paper. Place beef on crumbs, spread side down. Spread remaining beef lightly with pesto and roll in crumbs mixture, pressing on firmly.
Heat 20 ml oil in large frying pan over high heat.
Cook steaks for, 3 – 4 minutes on each side until well browned. Remove to warm plate. Cover loosely with foil. Stand for 5 minutes.
Serve with salad or steamed parsley potatoes