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Steaks with pesto, tomatoes and feta cheese

 
One serving costs about $4.45 One serving costs about $4.45

$4.45 per serving

13 people like this recipe

13 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 valentine's day,father's day,gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:71%

Spoonacular Score: 71%

 

Need a gluten free main course? Steaks with pesto, tomatoes and feta cheese could be an awesome recipe to try. One portion of this dish contains about 37g of protein, 36g of fat, and a total of 530 calories. This recipe serves 4 and costs $4.45 per serving. 13 people have tried and liked this recipe. It is perfect for valentin day. It is brought to you by Foodista. A mixture of cherry tomatoes, feta cheese, pesto rosso, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is solid. If you like this recipe, take a look at these similar recipes: Cook the Book: Polenta Steaks with Asparagus Pesto, Cherry Tomatoes, and Burrata, Pesto Bowties with Fetan and Tomatoes, and Zucchini and Grape Tomatoes in Pesto With Feta.

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try La Jota Howell Mountain Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 99 dollars per bottle.

La Jota Howell Mountain Merlot

#37 Wine Spectator Top 100 of 2019The 2016 La Jota Merlot encompasses all that is mountain Merlot with a structure to relish. Notes of espresso, dark chocolate, and toast follow ripe blackberry, minerality, and weight on the palate.

» Get this wine on Wine.com

Ingredients

Servings:
12
12  cherry tomatoes
cherry tomatoes
6.35 oz
6.35 oz feta cheese
feta cheese
2 Tbs
2 Tbs capers
capers
6
6  whole garlic cloves
whole garlic cloves
some
some black pepper
black pepper
2 Tbs
2 Tbs olive oil
olive oil
0.25 cup
0.25 cup fresh basil
fresh basil
4
4  lean pork loin steaks
lean pork loin steaks
2 Tbs
2 Tbs red pesto
red pesto
4 Tbs
4 Tbs cornflour
cornflour
2 Tbs
2 Tbs dried basil
dried basil
0.25 tsps
0.25 tsps sea salt
sea salt
0.25 tsps
0.25 tsps black pepper
black pepper
2 Tbs
2 Tbs olive oil
olive oil
12  cherry tomatoes
12
cherry tomatoes
6.35 oz feta cheese
6.35 oz
feta cheese
2 Tbs capers
2 Tbs
capers
6  whole garlic cloves
6
whole garlic cloves
some black pepper
some
black pepper
2 Tbs olive oil
2 Tbs
olive oil
0.25 cup fresh basil
0.25 cup
fresh basil
4  lean pork loin steaks
4
lean pork loin steaks
2 Tbs red pesto
2 Tbs
red pesto
4 Tbs cornflour
4 Tbs
cornflour
2 Tbs dried basil
2 Tbs
dried basil
0.25 tsps sea salt
0.25 tsps
sea salt
0.25 tsps black pepper
0.25 tsps
black pepper
2 Tbs olive oil
2 Tbs
olive oil

Equipment

baking paper
baking paper
baking pan
baking pan
meat tenderizer
meat tenderizer
toothpicks
toothpicks
oven
oven
baking paper
baking paper
baking pan
baking pan
meat tenderizer
meat tenderizer
toothpicks
toothpicks
oven
oven


Instructions

Place the tomatoes on a baking tray lined with baking paper, scatter over capers, garlic cloves and crumbled fetta. Sprinkle with olive oil and cracked pepper. Cook in oven at 200C for 30 minutes or until tomatoes are soft. Remove and set aside. Sprinkle with fresh basil. Meanwhile, flaten the steaks with a meat mallet. Smear one side of each steak with tablespoon of red pesto, make a roll (pesto side inside) and secure it with a wooden or metal toothpick. Mix cornflour, dry basil, salt and pepper in a plate. Dredge the rolls through the flour mixture, shake off excess flour. In a large skillet heat olive oil over medium-high heat, then brown the rolls for 5 -6, constantly turning them until golden all around. Before serving, take out toothpick and serve with tomatoes, capers, garlic and fetta bake.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.45
Ingredient
12 cherry tomatoes
180 grams feta cheese
2 Tbs capers
6 whole garlic cloves
2 Tbs olive oil
¼ cups fresh basil
4 lean pork loin steaks
2 Tbs red pesto
4 Tbs cornflour
2 Tbs dried basil
¼ teaspoons black pepper
2 Tbs olive oil
Price
$1.82
$4.24
$0.66
$0.40
$0.33
$0.24
$8.72
$0.51
$0.14
$0.36
$0.01
$0.33
$17.78

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Whether packed in salt or brine, it's a good idea to rinse capers to remove some excess salt. In case you're wondering what the difference between capers and caper berries is, capers are flower buds, while caper berries are the product of the same flower buds being allowed to mature and produce fruits (i.e. the caper berries!) Most sources say the two are not interchangeable, as they differ in both size and flavor.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Traditionally, feta cheese is made from sheep's or goat's milk (or a combination of the two). Now some supermarkets sell "feta-style" cheeses made from cow's milk. If you want the authentic feta experience, be sure to read the label carefully.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
529k Calories
36g Protein
35g Total Fat
14g Carbs
23% Health Score
Limit These
Calories
529k
26%

Fat
35g
55%

  Saturated Fat
12g
78%

Carbohydrates
14g
5%

  Sugar
3g
4%

Cholesterol
130mg
43%

Sodium
909mg
40%

Get Enough Of These
Protein
36g
74%

Selenium
52µg
75%

Vitamin B1
0.99mg
66%

Vitamin B6
1mg
64%

Vitamin B3
11mg
58%

Phosphorus
481mg
48%

Vitamin B2
0.66mg
39%

Vitamin K
36µg
35%

Calcium
286mg
29%

Vitamin B12
1µg
25%

Zinc
3mg
24%

Potassium
693mg
20%

Vitamin E
2mg
18%

Vitamin C
13mg
16%

Vitamin B5
1mg
15%

Manganese
0.3mg
15%

Magnesium
59mg
15%

Iron
2mg
15%

Vitamin A
689IU
14%

Copper
0.19mg
10%

Folate
26µg
7%

Fiber
1g
5%

Vitamin D
0.72µg
5%

covered percent of daily need

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