{"product_id":"wood-fired-steak-sandwich-with-homemade-pesto","title":"Wood-Fired Steak Sandwich with Homemade Pesto","description":"\u003cp\u003eA thick-cut steak, seared in cast iron inside a roaring pizza oven, sliced and piled onto sourdough with homemade pesto and blistered vine tomatoes. This is weekend cooking at its best - not complicated, but every element earns its place. The pesto takes five minutes and is leagues ahead of anything from a jar.\u003c\/p\u003e\n\n\u003ch2\u003eSandwich Ingredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 thick-cut sirloin or ribeye steak (300-350g), brought to room temperature\u003c\/li\u003e\n  \u003cli\u003e2 slices quality sourdough bread\u003c\/li\u003e\n  \u003cli\u003e1 small bunch vine tomatoes\u003c\/li\u003e\n  \u003cli\u003eHandful of fresh rocket\u003c\/li\u003e\n  \u003cli\u003eSea salt and freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003e1 tbsp olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003ePesto Ingredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 small bunch fresh basil (about 30g)\u003c\/li\u003e\n  \u003cli\u003e1 small garlic clove\u003c\/li\u003e\n  \u003cli\u003e25g hazelnuts, toasted\u003c\/li\u003e\n  \u003cli\u003e30g grated Parmesan\u003c\/li\u003e\n  \u003cli\u003e60ml extra virgin olive oil\u003c\/li\u003e\n  \u003cli\u003eSalt and pepper to taste\u003c\/li\u003e\n  \u003cli\u003eA squeeze of lemon juice (optional, but recommended)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePreheat your pizza oven to 400°C (750°F) with a cast-iron skillet inside.\u003c\/li\u003e\n  \u003cli\u003eSeason the steak generously with sea salt and pepper. Add a tablespoon of olive oil to the screaming-hot skillet and sear the steak for about 2 minutes per side for medium-rare. Adjust timing to your preference, but remember the residual heat will carry the cook further. Remove and rest for 5-10 minutes on a warm plate.\u003c\/li\u003e\n  \u003cli\u003eWhile the steak rests, place the vine tomatoes in a small ovenproof dish, drizzle with olive oil, and roast in the oven for 5-7 minutes until the skins blister and split.\u003c\/li\u003e\n  \u003cli\u003eMake the pesto by blending the basil, garlic, toasted hazelnuts, Parmesan, and olive oil until you have a rough paste. Season with salt, pepper, and a squeeze of lemon juice if using. Keep it chunky rather than smooth - you want texture.\u003c\/li\u003e\n  \u003cli\u003eToast the sourdough slices in the skillet with a little of the beef fat left in the pan. This takes seconds in a hot oven - watch it carefully.\u003c\/li\u003e\n  \u003cli\u003eAssemble your sandwich: spread pesto generously on the toast, layer the sliced rested steak, top with the roasted vine tomatoes and a handful of fresh rocket.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57501479207296,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/steak_sandwich_d533c14e-5536-4204-b06a-f2505676a2bf.jpg?v=1772397819","url":"https:\/\/kitcheninthegarden.co.uk\/products\/wood-fired-steak-sandwich-with-homemade-pesto","provider":"Kitchen In The Garden","version":"1.0","type":"link"}