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Smoked peppered sirloin with pesto asparagus


  • Blanch the asparagus in plenty of boiling water until just tender. Then drain well and gently toss with the pesto, a small splash of olive oil and the tomatoes.
  • To serve, layer a few asparagus on individual plates and top with the sliced steak. Repeat the process and finish with a drizzle of the remaining pesto mixture and a sprinkling of oil around the plate.


  • 2 bunches asparagus, finely peeled
  • 2 tbsp pesto
  • olive oil
  • 6-8 soft dried tomatoes, sliced
  • smoked peppered sirloin (or prosciutto or salami), finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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