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This will make more pesto than you’ll need for two people but will keep in the fridge for up to a week.
500g piece of bavette/flank steak
Salt and pepper
For the pesto
One large bag of kale or cavello nero
50g (generous handful) choice of nuts and/or seeds, we used walnuts
Good quality extra virgin olive oil
2 or 3 cloves of garlic, grated
Zest and juice of 1 large lemon
Salt and pepper to taste
We also popped in some watercress for added nutritional value
Take your steak out of the fridge half an hour to an hour before you want to cook it.
Massage it with good olive oil, salt and pepper (if you have the time and remember to do the massage in the morning so it has time to marinade during the day).
Make your pesto whilst you wait.
Begin by giving your kale a rinse and cut out any really woody stems.
Roughly chop up the leaves and thinner stem and pop into your food processor.
You may need to do this in batches if your processor is a little chap.
Add in your nuts and/or seeds, grated garlic, a good glug of olive oil, lemon zest and half the juice.
Blend until still fairly rough, scrape down the sides, add more olive oil and a good pinch of flaky sea salt, a twist of pepper.
Blend again until you have your desired texture.
Taste – you may want to add more salt, pepper, garlic or lemon. You’ll want a spooning consistency so add more olive oil if necessary. Sometimes we add mint for a fresh tingle.
Scrape into a clean jar and seal.
Heat your frying pan and add your steak when it is nice and hot. Cook on either side for about 2 or 3 minutes for a rare steak.
Take out of the pan and leave to rest on a board for 10 minutes.
Slice your steak into strips and serve on to a serving platter, drizzled with your pesto.
Serve with a yummy salad or some easy roast vegetables.