- To make the hazelnut pesto, place the hazelnuts, basil leaves, 1 garlic clove, lemon zest and juice into a blender or small food processor and blend. Then slowly add in the olive oil and a large pinch of salt and pepper. Taste the mixture and add more seasoning if needed.
- Finely chop the white onion. Heat the coconut oil/butter in a pot, throw the onions in and sauté on a medium heat for 5 minutes.
- Crush 2 garlic cloves, rinse the chickpeas and chop up the beef tomatoes. Throw the garlic into the pan with the onions and stir for a minute, then add the beef tomato, chickpeas and tomato paste, stir well and sprinkle in the chilli flakes, a pinch of salt and pepper. Cook this for 20 minutes constantly stirring. (this is better made earlier in the day and cooked long to absorb the juices.) If the pot gets to dry and it starts sticking to the bottom add a little water.
- To prepare the steak, heat a pan to a medium-high heat for 2 minutes. Season the steaks with salt and pepper. Throw the steaks onto the pan and cook 2 minutes each side for rare (like shown) or cook a little longer for more well done.
Serve all together and enjoy!
Note – Always read labels and ask your butcher whether the beef is grass fed.