by Leah Halmagyi


  • 4 x 200g striploin steaks
  • sea salt flakes and freshly-ground black pepper
  • 1 cup extra virgin olive oil
  • 1 bunch basil leaves
  • ½ cup walnuts
  • ½ cup grated Parmesan
  • 8 cloves garlic
  • 8 ripe tomatoes, halved
  • 2 tsp celery salt
  • 12 small tortillas
  • ½ cup Manchego, grated
  • sour cream, guacamole and crumbled feta, to serve


Preparation time: 15 minutes
Cooking time: 50 minutes
Serves: 4

1 Preheat oven to 180°C. Season the steaks generously with salt and pepper, then drizzle with 1 Tbsp extra virgin olive oil and set aside for 10 minutes. Combine the basil, walnuts, Parmesan, 6 cloves of garlic and ½ cup extra virgin olive oil in a food processor and puree until a chunky paste forms. Season with salt and pepper.
2 Arrange the tomatoes on a tray, sprinkle with celery salt, then bake for 40 minutes. Rub the tortillas with the remaining garlic, scatter with Manchego, then bake for 4 minutes, until crisp.
3 Grill the steaks for 3 minutes each side, until medium-rare, then rest for 2 minutes. Slice finely, then serve with tostadas, tomatoes, guacamole, feta and sour cream.