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- 225 g (8oz) broad beans (thawed if frozen), cooked and shelled
- 1 garlic clove, crushed
- 50 g (2oz) freshly grated pecorino or parmesan cheese
- 15 ml (1-2tbsp) lemon juice, or to taste
- 10 ml (2 level tsp) creamed horseradish sauce
- 15 ml (1 level tbsp) chopped fresh mint
- 120 ml (4fl oz) extra-virgin olive oil, plus oil for frying
- 4 x 175 g (6oz) rump steaks
- Salt and ground black pepper
- 225 g (8oz) cherry tomatoes
- parmesan cheese shavings to garnish
- Step 1
Place the broad beans and the next five ingredients in a food processor. Pulse for about 30sec or until well blended. With the machine running, gradually add the olive oil. Place the pesto in a bowl and set aside (see dish tips).
- Step 2
Season the steaks well with freshly ground black pepper. Brush a frying pan or heavy-based, ridged, cast iron pan with oil (see dish tips). Heat until very hot and cook the steaks quickly for about 1min on each side for rare, 2min for medium and 3-4min for well done, depending on the thickness of the steak (see dish tips). Set aside and keep warm. Cook the whole cherry tomatoes for 1-2min in the hot frying pan.
- Step 3
To serve, spoon the pesto over the steaks and serve with the cherry.
Try more steak recipes:
Steak and chips
Grilled blue cheese steaks
Steak with tangy herb dressing
Dish tips
You can prepare the broad bean pesto in advance, then cover it with a little olive oil and store in the fridge for up to one week.
The best type of pan to use is a heavy-based, cast iron one as a domestic grill doesn't get hot enough to seal the outside of the steak quickly, so all the delicious juices seep into the grill pan.
To test whether a steak is cooked, press the flesh gently. If the steak is soft and gives easily, it is rare. Steak with a firmer outside but plenty of give in the centre is cooked to medium. If well done, the steak will be firm with no give. The longer a steak is cooked, the tougher it becomes and will then require a lot of slow cooking before it reverts to a tender piece of meat.
Per Serving:
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
