Rib-eye steak or Flank steak (1 rib eye per person or 2-3 persons per flank steak)
60 g basil
10 g pine nuts
1 thump size piece of parmesan cheese
Extra Virgin olive oil
½ clove of garlic
salt and pepper
1 big handful pomegranate seeds
The pesto: put all the ingredients into a blender, except the olive oil, start blending and add the olive oil slowly until you get a smooth consistency so you can drizzle the pesto over the meat.
Barbeque/fry the steak with salt and pepper to your satisfaction, (flank steak needs more time on the barbeque due to its size), let it rest for minimum 5-10 min before cutting it.
Slice it into nice strips and drizzle the pesto and pomegranate seeds over the meat.