Pepper steak with parsley and almond pesto

Serves 6

Ingredients:

2 1⁄4lb (1kg) rib-eye steak, cut into 12 thin slices

1 tbsp black peppercorns

1 tbsp green peppercorns

1 tbsp pink peppercorns

sea salt

3 tbsp olive oil

1 tbsp coarse-grain mustard

For the parsley and almond pesto:

4 1⁄2oz (125g) blanched almonds, toasted

1 garlic clove, chopped

2 large handfuls of fresh flat-leaf parsley leaves

2 large handfuls of baby spinach leaves

grated zest and juice of 1 lemon

freshly ground black pepper

½ cup olive oil

Method:

1 Put the rib-eye slices in a large shallow dish. Using a mortar and pestle, grind the black, green, and pink peppercorns with a little salt until coarsely ground. Transfer to a bowl, add the olive oil and mustard, and mix together. Brush the marinade all over the meat, and allow to marinate in the refrigerator for 1 hour.

2 Meanwhile, to make the parsley and almond pesto, put the almonds, garlic, parsley, spinach, lemon zest and juice in a blender or food processor, and season with sea salt and black pepper. Process briefly. Keep the motor running, and gradually add the oil, little by little, until thick and smooth if you like a thicker pesto, you may not need to use all the oil. Set aside in a bowl, resting a sheet of plastic wrap on top of the pesto.

3 Heat the barbecue or charcoal grill until hot. Grill the steaks over high heat for 2 minutes on each side, or until cooked to your liking, brushing lightly with the marinade while cooking. Transfer to a plate, cover with foil, and leave to rest in a warm place for 10 minutes.

4 To serve, put the steaks on individual plates, and top with a spoonful of the parsley and almond pesto. Serve with thick slices of lightly oiled, grilled sourdough bread.

Pepper steak with parsley and almond pesto