Spicy Steaks with Fried Potato, Chili Pulp & Pesto

A big brown steak with a medley of green vegetables and a middle sized bowl full of some thick dark brown thing with different forks are there in the picture.

Well, it was an oil painting (by an unknown renaissance artist), hanging in the wall at the reception desk of a restaurant. After getting confirmed by the waiter pointing to that painting whether the same food was available there, I at once ordered that food.

'Sweet & Spicy Steaks with Fried Potato, Chili Pulp & Pesto' was the name of the dish. It was just fabulous!

A friend of mine gave me a good recipe of that food and I cooked that at home. Like me the members of my family also loved the dish very much. But at the same time, I want to share that method with you, my beloved readers just in cases you also need to make someone flabbergasted by your cooking expertise.

Ingredients Required:

1. 6 boneless beef steaks, well-trimmed, cut 1 inch thick
2. Pinch of sugar
3. 2 tablespoons soy sauce
4. 1 tablespoon sesame oil
5. 3 tablespoons roughly chopped coriander leaves
6. 1/2 cup lime juice
7. 2 potatoes, peeled and chopped
8. 1 liter boiling water
9. 1 teaspoons chili flakes
10. 4 tablespoons double cream
11. 2 tablespoons sprout pure
12. Salt and black pepper as per taste
13. 3 handfuls of basil
14. 3 tablespoons olive oil
15. 1/2 teaspoon of Tabasco sauce
16. 6 boiled potatoes

Preparation

Boil the chopped potatoes for 15 minutes at the highest degree with the chili flakes into that boiling water.

After that, put them in another bowl with the water completely drained there of. Mash the ingredients with 4 tablespoons of double cream and 2 tablespoons of sprout pure. Add some salt and black pepper as per the taste. Stir the mixture until it becomes pulpy. Now the chili pulp is ready.

Thereafter, mix together the sugar, soy sauce, lime juice, sesame oil and the chopped coriander leaves in a bowl. Now put some oil in a pan and put that mixture when the oil is hot. Fry that for 8-10 minutes and put the well-trimmed beef steaks there in and fry both side properly.

Put the pesto ingredients (basil, olive oil and Tabasco sauce) in a food processor and blend until they become smooth.

Again put some oil into the frying pan and brown the 6 boiled potatoes.

Now, it's the time to serve the whole thing: keep the chili pulp over which put the steaks with a drizzle of pesto; surround the dish with the 6 fried potatoes.

So, your sweet and spicy steaks are ready to be served for.

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