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Steaks with chipotle pesto

Thin cut steaks flash fried and topped with chipotle pesto made with garlic, toasted pine nuts, chipotle chillies, Parmesan and parsley.

  • 2
  • 30 mins


  • 4 thin cut steaks
  • Salt and freshly milled black pepper
  • 15ml/1tbsp sunflower oil
  • For the Chipotle Pesto
  • 2-3 garlic cloves, peeled and roughly chopped
  • 100ml/3½fl oz sunflower oil
  • 50g/2oz toasted pine nuts
  • 3 dried chipotle chillies (available at larger supermarkets)
  • 50g/2oz freshly grated Parmesan cheese
  • 30ml/2tbsp cold water
  • 30ml/2tbsp freshly chopped flat-leaf parsley
  • Oil, for brushing steaks
  • For the Corn Relish:
  • 100g/4oz sweet corn kernels, canned, fresh or frozen
  • 1 small red onion, peeled and finely chopped
  • 1 small red chilli pepper, deseeded and chopped
  • 45ml/3tbsp freshly chopped coriander
  • Juice of ½ lime
  • 5ml/1tsp caster sugar


To prepare the chipotle pesto; put the garlic into food processor or blender with the oil. Process until well combined. Add the pine nuts and chipotle chillies. Blend to a pesto consistency.

Transfer to a medium bowl and add the cheese, water and parsley. Stir to combine, season if required and set aside.

To prepare the sweet corn relish; if using fresh or frozen sweet corn cook in boiling water for 2-3 minutes, or until tender, drain and set aside to cool.

Mix the sweet corn with the remaining ingredients. Season to taste and set aside.

Heat a non-stick pan until hot. Season the steaks, brush with the oil on both sides and cook for 1-2 minutes on each side. Top with a spoonful of the pesto and leave to rest for 1-2 minutes.

Serve the steaks with the corn relish and griddled peppers.


Serve the steaks with the corn relish and griddled peppers.

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