Chargrilled Steak with Fat Chips and Basil Pesto



Lightly spray beef steaks with Moro Olive Oil Spray. Season and cook immediately on a hot chargrill pan on both sides until done to your liking. Remove meat and rest covered for 5 minutes. For a simple sauce, deglaze pan juices with Moro Balsamic Vinegar, stir in Moro Extra Virgin Olive Oil and season to taste. Serve steaks with pan juices, Fat Chips and Basil Pesto.



Fat Chips

800g potatoes

1 teaspoon sea salt

500ml Moro Extra Light Olive Oil

extra sea salt, to taste


Peel potatoes, immerse in cold water for 10 minutes and drain. Cut into thick chips, dry well with a clean tea towel and sprinkle with salt. Heat Moro Extra Light Olive Oil in a wok or large saucepan until just hot and deep fry chips for 5 minutes until tender but not coloured. Drain on absorbent paper and allow to cool. Just prior to serving, reheat oil until very hot and deep fry chips in two batches until crisp and golden, drain and season to taste.




Basil Pesto

1 bunch basil leaves

¼ cup toasted pine nuts

1 large clove garlic, chopped

1 teaspoon sea salt

¾ cup Moro Extra Virgin Olive Oil

2 tablespoons grated Zanetti Parmegiano Reggiano


Blend  basil, pine nuts, garlic and sea salt together in a food processor until finely chopped. Blend in Moro Extra Virgin Olive Oil and stir in Parmesan cheese. Store refrigerated in a clean glass jar.

Prep Time
15 minutes
Cook Time
20 minutes

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