Steaks with potato cakes and basil cashew pesto

Delicious Steaks with potato cakes and basil cashew pesto Recipe

A satisfying meal of scotch fillet, barbecued and served with a golden potato cake and homemade basil pesto.
Steaks with potato cakes and basil cashew pesto
Prep Time : 0:30 | Cook Time : 0:16 | Total Time : 0:46 | Serving : 4 person.


  • 4 scotch fillet steaks

  • 2 tablespoons olive oil

  • Salad greens, to serve

Basil cashew pesto

  • 1 cup firmly packed basil leaves

  • 1 garlic clove, crushed

  • 1/2 cup roasted cashew nuts

  • 1/2 cup finely grated parmesan cheese

  • 1/2 cup olive oil

Potato cakes

  • 3 Pontiac potatoes, peeled

  • 1 small brown onion, finely chopped

  • 1 egg, lightly beaten


  • Step 1

    Make pesto Process basil, garlic, cashew nuts and parmesan in a food processor until well combined. With motor running, pour oil into feed tube in a steady stream, continuing to process until pesto is thick. Transfer to a bowl. Cover.

  • Step 2

    Make potato cakes: Coarsley grate potatoes. Squeeze to remove excess moisture. Place potato, onion, egg, and salt and pepper into a small bowl. Mix well to combine. Shape into 4 cakes. Cover with plastic wrap.

  • Step 3

    Preheat barbecue plate on medium heat. Brush steaks with 1 tablespoon of oil. Season with salt and pepper. Cook for 4 minutes each side for medium. Remove from heat. Cover with foil. Stand for 5 minutes.

  • Step 4

    Grease barbecue plate with remaining oil. Cook potato cakes for 4 minutes each side, pressing down to flatten, or until golden brown and cooked through.

  • Step 5

    Place a potato cake onto each plate. Top with steaks and pesto. Serve with salad.

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