Steaks with Potato Cakes and Basil Cashew Pesto

A satisfying meal of scotch fillet, barbecued and served with a golden potato cake and homemade basil pesto



4 scotch fillet steaks
2 tablespoons macadamia oil
Salad greens, to serve
Basil cashew pesto
1 cup firmly packed basil leaves
1 garlic clove, crushed
1/2 cup roasted cashew nuts
1/2 cup finely grated parmesan cheese
1/2 cup olive oil
Potato cakes
3 Pontiac potatoes, peeled
1 small brown onion, finely chopped
1 egg, lightly beaten


1. Make pesto Process basil, garlic, cashew nuts and parmesan in a food processor until well combined. With motor running, pour oil into feed tube in a steady stream, continuing to process until pesto is thick. Transfer to a bowl. Cover.

2. Make potato cakes: Coarsley grate potatoes. Squeeze to remove excess moisture. Place potato, onion, egg, and salt and pepper into a small bowl. Mix well to combine. Shape into 4 cakes. Cover with plastic wrap.

3. Preheat barbecue plate on medium heat. Brush steaks with 1 tablespoon of oil. Season with salt and pepper. Cook for 4 minutes each side for medium. Remove from heat. Cover with foil. Stand for 5 minutes.

4. Grease barbecue plate with remaining oil. Cook potato cakes for 4 minutes each side, pressing down to flatten, or until golden brown and cooked through.

5. Place a potato cake onto each plate. Top with steaks and pesto. Serve with salad.