Low FODMAP Beef steak with chili pesto -  gluten free Low FODMAP Recipe Beef steak with chili pesto

Ingredients


For the griddled vegetables

1 zucchini, peeled and cut into 2.5cm/1inch dice

2 large tomatoes halved

1 red chili, de-seeded and diced

4 tbsp olive oil

few sprigs rosemary

few sprigs thyme

1 tbsp garlic infused oil

For the beef steaks

2 tbsp olive oil

2 beef steaks

salt

freshly ground black pepper

1 red chili, de-seeded and diced

For the chili pesto

1 chili, deseeded and roughly chopped

4 tbsp olive oil

small handful fresh basil leaves



Method


To make the vegetables, place the zucchini, tomato and chili into a large bowl and coat with the olive oil.

Add the rosemary, thyme sprigs and garlic oil and toss together.

Heat an ovenproof griddle pan over a high heat and char-grill the vegetables for 4-5 minutes.

Transfer the pan to the oven and roast for 8-10 minutes or until the vegetables are soft.

Meanwhile, generously season the beefsteaks with salt and freshly ground black pepper.

Heat a griddle pan until searing hot.

Fry the beefsteaks with the chili for 2-3 minutes either side, or according to personal taste.

To make the chili pesto, place the chili, olive oil and basil leaves into a mini-food processor and blitz until smooth.

Serve the steak alongside the vegetables and drizzle with the chili pesto.

Recipe adapted from: Good Food

});