Mediterranean-Style Chuck Steak with Pesto, Gnocchi & Peperonata

Level: 3 stars | Serves: 4 | Prep & Cooking Time: 2 Hours

Chuck Steak


  • 1 kg (2.2 lbs) dry-aged chuck steak

  • 2 tbsp olive oil

  • 2 tbsp butter

  • 1 sprig each of rosemary and thyme

  • Salt | Pepper


  1. Remove meat from the fridge two hours prior to preparation.

  2. Preheat the oven to 160°C (320°F).

  3. Heat olive oil in an oven-proof pan and sear the meat on all sides.

  4. Transfer the pan with the steak into the oven and bake until the meat has reached a core temperature of 52°C (126°F).

  5. Take it out and let it rest in a warm place for 10 minutes.

  6. Before serving, slice the meat into strips. Heat butter in a pan, and cook the meat at a low temperature for 5 minutes, adding in the herbs. Season with salt and pepper.



  • 1 kg (2.2 lbs) waxy potatoes

  • 150 g (1 cup) flour

  • 4 egg yolks

  • 50 g (⅓ cup) corn starch

  • Salt | Pepper | Nutmeg

  • 2 tbsp olive oil


  1. Place the unpeeled potatoes on a plate with a bit of water and cook in the microwave oven; check for softness with a fork.

  2. Cut in half, scrape the potato out of the skins and push it through a food mill or potato ricer.

  3. Next, spread a thin layer of potato onto a baking sheet and let it cool off.

  4. Once cool, transfer it into a mixing bowl, add the remaining ingredients except for the olive oil, and stir with a wooden spoon.

  5. Make rolls of around 4 cm (1 ½ inches) in a diameter, cut into slices of about 2 cm (½ inch), and roll into the shape of gnocchi.

  6. Place on a tray dusted with flour. In a pot, bring salted water to a boil and cook the gnocchi for 3 minutes.

  7. When done, immediately transfer them to an ice-water bath.

  8. Before serving, pat dry, heat olive oil in a pan, and sauté until golden-brown.



  • 80 g (4 cups) basil

  • 20 g (1 cup) flat-leaf parsley

  • 20 g (1 tbsp + 1 tsp) finely grated Parmesan

  • 10 g (2 tsp) pine nuts

  • 80 g (⅓ cup) extra virgin olive oil

  • Salt | Pepper


Rinse basil and flat-leaf parsley under cold running water. Place into a food processor, add the remaining ingredients, and pulse to a coarse consistency. Season with salt and pepper.



  • 1 red bell pepper

  • 1 yellow bell pepper

  • 1 tbsp olive oil

  • 1 tbsp sugar

  • 4 tsp (2 cl) white balsamic vinegar

  • 100 mL (⅓ cup + 1 tbsp) tomato juice

  • Salt | Pepper


  1. Preheat the oven to 160°C (320°F) using the convection setting.

  2. Cut bell peppers in half, removing core and seeds.

  3. Place onto a baking tray with the cut side down.

  4. Drizzle olive oil over them and roast for 15 minutes.

  5. Remove the tray from the oven and cover with a kitchen towel (the bell peppers will now sweat as they steam, making it easy to remove their skins).

  6. Remove skins and finely chop bell peppers.

  7. In a pot, mix sugar with a little water and caramelize until golden-yellow.

  8. Deglaze with balsamic vinegar and tomato juice.

  9. Add bell peppers, stir, and season with salt and pepper.

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