Tequila steak with coriander pesto

Name: Tequila steak with coriander pesto
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 2 Butterfly steaks (approx. 100 g each); 2 TABLESPOONS Tequila (Mexican agave brandy); 2 TABLESPOONS Pineapple juice; 4 Stem(s) Coriander; 4 Stem(s) Parsley; 50 g Cashew nuts; 3 TABLESPOONS Orange juice; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp pink berries; 7-10 Tbsp Chili; 100 g Kidney Beans; 1 TABLESPOON Butter or margarine; 2 TABLESPOONS Skimmed milk yoghurt; 7-10 Tbsp Pineapple, orange and coriander

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

2 Butterfly steaks (approx. 100 g each)
2 TABLESPOONS Tequila (Mexican agave brandy)
2 TABLESPOONS Pineapple juice
4 Stem(s) Coriander
4 Stem(s) Parsley
50 g Cashew nuts
3 TABLESPOONS Orange juice
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp pink berries
7-10 Tbsp Chili
100 g Kidney Beans
1 TABLESPOON Butter or margarine
2 TABLESPOONS Skimmed milk yoghurt
7-10 Tbsp Pineapple, orange and coriander

Directions

1
Wash the steaks, tap them flatter. Mix tequila and pineapple juice. Drizzle steaks with it, let it stand for about 30 minutes. Meanwhile wash the herbs and chop roughly. Roast the cashew nuts a little bit.
2
Put 1 tablespoon aside. Put the remaining seeds, herbs and orange juice in a blender. Add oil slowly and puree. Season to taste with salt, pink berries and chilli. Rinse and drain the beans.
3
Dab steaks. Fry them in hot fat for about 2 minutes on each side, set aside. Heat retained cashews and beans in the frying fat. Stir in pesto. Arrange steak and pesto with 1 tablespoon of yoghurt each.
4
Serve garnished with pineapple, orange and fresh coriander. Serve with small flat cakes.