You can’t get much quicker than this.

I think this year in particular I have learnt that there are so many more ways to have steak than just with chips. Cottage cheese & beets, ratatouille, and this time round – with pesto & crostini. Don’t get me wrong, if I could afford fillet steak I would let it take centre stage, maybe with some truffle chips and chimichurri sauce!

We usually have this in the summer with it being a salad but we’ve broke the rules on this occasion. You can find the recipe here… and looking at it, we forgot the rosemary… oh well! Goes to show these things are adaptable if you don’t have certain ingredients to hand (or just a bad memory).

Although the technical term is crostini… I think this is the best tasting garlic bread you can make, and perfect for soaking up those resting steak juices!

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