The Dinner Planner


Chargrilled Capsicum Pesto with Steak, Potatoes and a Green Salad

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To save time we are using Always Fresh Fire Roasted Red Peppers.
Servings 4


  • 4 beef steaks
  • 500 grams potato
  • 120 grams mescalin mix
  • 200 grams snow peas - or mix of snow and sugar snap

Chargrilled Capsicum Pesto

  • 1 jar Always Fresh Fire Roasted Peppers
  • 1 bunch parsley
  • 1 bunch basil
  • 1 lemon - juiced
  • 40 grams pine nuts


  • Preheat oven to 220C
  • Parboil the potatoes in a large saucepan of boiling water for 5 minutes.
  • Meanwhile make the pesto. Drain and rinse the peppers. Add to a blender with the parsley, basil, juice of half a lemon, pine nuts and a splash of olive oil. Season with salt and pepper.
  • Drain the potatoes, toss through a couple of tablespoons of pesto and season with salt and pepper. Transfer to a baking tray and bake for 20 minutes.
  • Place the beef in a bowl, season with salt and pepper and toss trough a couple of tablespoons of pesto.
  • Make the side salad by tossing the salad mix and peas through the remaining lemon juice and a dash of olive oil. Season with salt.
  • Preheat the BBQ or fry pan on high heat. Add the steaks and cook for 2-3 minutes each side (depending on thickness). Remove and rest for 5 mintues.
  • TO SERVE - Divide the chips and salad among the plates. Add the steak and top with extra pesto. Enjoy.

Tips and Variations

VEGETARIAN - cut a medium sized eggplant in half and BBQ in the pesto marinade. 

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