This is ene supergreen recipe! We have green pesto, green broccoli, green basil and green parsley! I originally intended on adding some chili or sweet pepper to this recipe, to give it a dash of redness, but I was happy enough with the flavours so I decided to leave it out. Every ingredient in this recipe is a seasonal one so you should be able to get them very fresh, especially if you live in Ireland where you can get some excellent quality steaks on top of these fresh herbs and veggies. And as an extra bonus, you have some great health benefits coming from the broccoli! Broccoli is an excellent source of Vitamin A and C as well as folic acid and fibre so it’s really good for you!
I chose to make my own pesto for this recipe, based on my own recipe for garlic pesto but I used normal garlic instead of the pink one and only used 2 cloves instead of 4. If you’re only just learning how to cook and are slightly concerned about it, most stores sell fresh pesto or even good quality pesto in jars.
Serves: 4 people
- 200g egg noodles
- 4 steaks
- 190g green (preferably homemade) pesto
- 1/2 broccoli
- 5 garlic cloves, peeled
- handful fresh basil leaves
- handful of fresh parsley
- 50g Parmigiano Reggiano
- pepper & salt
- 1 cube of beef stock
Start boiling some water with a pinch of salt for our broccoli. Remove the stalks from the broccoli so you’ll only have the broccoli heads left with just a few centimers of stalk underneath it. As soon as the water boils, pop them in for about 4 minutes, drain the water and set the broccoli aside (cover them up so they don’t cool off too much.
Refill the pot with water and the beef stock & bring to a boil again, this time for the noodles. By adding a stock cube, we’ll be adding some great flavours to our noodles as well. In the meanwhile pat the steak dry with some kitchen paper and rub some pepper and salt on the steak and pat the steak with your hands so the spices will stick to it. Steak doesn’t have to cook for that long (unless you want it extremely well done) so wait until your noodles are actually already boiling before you start to pan fry it, so it’ll all be done at the same time.
Heat up some olive oil in a frying pan and add the cloves of garlic and stir them around in the pan, this will give the oil a garlicky flavour, which the steak will then soak up. After a couple of minutes, add the steaks, stick the cloves onto a fork and rub them all over the steaks as they fry and continue to do so the entire time, especially after you flip the steaks over.
Once the noodles are cooked, drain the water and put the noodles back into the pot with just a little bit of the water. Add the pesto, stir it really well and then chop the broccoli into it as well. What I did was hold the broccoli in my hands and just slide a knife along the heads of the broccoli while holding them over the noodles and then chopping the small pieces of stalks (the ones you cooked obviously) on a chopping board and adding them as well. You can of course just chop everything on a board.
Stir it all together and reheat quickly in case the broccoli is too cold and the noodles don’t heat them up enough. Serve on a plate along with some freshly chopped parsley, a few fresh basil leaves and the steak. Add some Parmigiano Reggiano and some sauce from the steak pan and enjoy!