750g bag frozen straight-cut chips
4 x 200g beef porterhouse steaks
1/3 cup tomato pesto
180g tub chargrilled and marinated eggplant, drained
¾ cup grated pizza cheese
100g mixed salad leaves, washed
200g punnet grape tomatoes, halved
1 Lebanese cucumber, chopped
Bottled Greek salad dressing, to serve
Spread chips over a large oven tray.
Cook in a very hot oven (220C), turning halfway, for about 20 to 25 minutes, or until golden and crisp. Remove.
Meanwhile, season beef with salt and pepper.
Heat an oiled, large, non-stick frying pan over a medium to high heat. Add beef. Cook, for about 3 minutes on each side, or until browned. Transfer to an oven tray.
Spread pesto evenly over steaks. Top with eggplant. Sprinkle with cheese.
Cook in a very hot oven (220C) for about 5 minutes, or until cheese is melted. Remove.
Toss salad leaves with tomatoes, cucumber and desired amount of dressing in a bowl.
Serve steaks with chips and salad.
TIP! Don’t over-cook beef in Step 4 or it will become tough. You can replace tomato pesto with tomato pasta sauce, if preferred.