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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
Yield: 6
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, to serve (see Notes)

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15m

20m

Pesto-stuffed tomatoes with chargrilled beef

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by Valli Little

delicious. team

Oct 03, 2015

Use a kitchen essential, such as pesto, to create this masterpiece of a meal.

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, to serve (see Notes)

Method

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.
2.

Preheat the oven to 180C.
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.
4.

Preheat a chargrill pan over medium-high heat.
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.
6.

Serve with tomatoes and remaining pesto.