Pesto beef steaks

Ingredients

1.25 kg eye rump side steaks

2 tbsp sun dried tomato pesto

0.25 cup Japanese style breadcrumbs

1 tbsp 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
Cook as roast or cut into 30mm steaks approx 150g eac
Steaks 1. Heat 20 ml oil in large frying pan over high heat. 2. Cook steaks for, 3 4 minutes on each side until well browned. Remove to warm plate. Cover loosely with foil. Stand for 5 minutes
Roast 1. Preheat fan forced* oven to 180°C. 2. Cook roast in baking paper lined roasting pan for 30mins per 500g, or until required doneness. Remove from oven. Cover loosely with foil and rest for 10 minutes before carving
Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time