Pesto-stuffed tomatoes with chargrilled beef

Name: Pesto-stuffed tomatoes with chargrilled beef
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 6 large vine-ripened tomatoes; 300g soft goat's cheese; 1 garlic clove, crushed; 1/3 cup finely chopped soft herbs (such as chives and parsley); 1/3 cup olive oil; 100g good-quality pesto; 2 x 250g beef rib-eye steaks; Mache lettuce, to serve (see Notes)

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 6

Cost: $6.86 /serving

Author : Valli Little, Food director - delicious.

bake family friendly budget friendly

Pesto-stuffed tomatoes with chargrilled beef

Ingredients

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6 large vine-ripened tomatoes300 grams soft goat's cheese1 garlic clove, crushed1/3 cup finely chopped soft herbs (such as chives and parsley)1/3 cup olive oil100 grams good-quality pesto2 x 250 grams beef rib-eye steaksMache lettuce, to serve (see Notes)

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Instructions

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Step 1

Cut the tops off the tomatoes and reserve. Scoop out and discard the seeds and core. Turn the tomatoes upside down and allow to drain on paper towel for 15 minutes.

Step 2

Preheat the oven to 180C.

Step 3

Combine cheese, garlic, herbs and 2 tablespoons oil and season. Dollop 1 teaspoon pesto into each tomato, then stuff with cheese mixture and replace tops. Place tomatoes on a baking tray, season and drizzle with 1 tablespoon oil. Bake for 10-15 minutes until tomatoes are just starting to soften.

Step 4

Preheat a chargrill pan over medium-high heat.

Step 5

Season steaks and drizzle with remaining 1 tablespoon oil. Cook for 5-6 minutes each side for medium-rare, then rest, loosely covered with foil, for 5 minutes. Slice steaks and garnish with mache.

Step 6

Serve with tomatoes and remaining pesto.