Pesto Steaks With Corn Salsa

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Take notes and see how versatile bought dip can be - it tops these steaks and makes delicious pesto bread, too.

The ingredient of Pesto Steaks With Corn Salsa

• 1 x 310g can corn kernels drained
• 1 x 200g punnet grape tomatoes halved
• 1 2 red onion finely chopped
• 1 4 cup chopped fresh continental parsley
• 1 tablespoon sweet chilli sauce
• 1 tablespoon fresh lime juice
• 2 tablespoons olive oil
• 4 about 150g each beef porterhouse steaks
• olive oil spray
• 75g 1 3 cup basil cashew parmesan dip or bought pesto
• 1 2 loaf about 215g turkish bread
• baby cos lettuce leaves to serve

The Instruction of pesto steaks with corn salsa

• preheat oven to 200u00b0c combine the corn tomato onion parsley sweet chilli sauce lime juice and half the oil in a medium bowl season with salt and pepper
• preheat a barbecue grill or chargrill on high spray both sides of the steaks with olive oil spray season with salt and pepper add to the grill and cook for 3 minutes each side for medium or until cooked to your liking transfer to a plate and cover with foil set aside for 4 minutes to rest
• meanwhile combine the dip and remaining oil in a small bowl cut the bread in half horizontally then cut each half into quarters crossways spread the cut side of the bread with half the dip mixture place on a large baking tray cover with foil and bake in oven for 5 minutes uncover and bake for a further 3 minutes or until golden and the edges start to brown
• divide the steaks bread and lettuce among serving plates spread the steaks with the remaining dip mixture and top with the salsa to serve

Nutritions of Pesto Steaks With Corn Salsa

calories: 561 65 calories
calories: 27 grams fat
calories: 6 grams saturated fat
calories: 39 grams carbohydrates
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calories: n a
calories: 40 grams protein
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