Preparation

• In a small bowl, mix all the ingredients for the pesto butter together until well blended
• Spoon the mixture into a rough sausage shape on greaseproof paper
• Chill in the fridge until it has firmed up a little (about 30 minutes) then roll into a neater sausage-shape
• Chill until needed.
• Place beans, oil, stock cube and boiling water in a small saucepan and warm through over a medium heat.
• Remove from the heat and blend to a smooth puree.
• Stir in the Sacla’ Pesto and set aside.
• Drizzle steaks with a little oil.
• Heat a griddle pan over a high heat.
• Cook steaks for 2-3 minutes on each side, depending on the thickness, until browned on the outside and cooked to your taste.

Serve steaks on butterbean mash and top with Pesto butter.