Fillet steak with charred green beans and tahini
SERVES 4 Throwing the beans on the barbecue streamlines the cooking process but also adds a nice complexity to this dish which works well with the Japanese flavours in the dressing.
4 fillet steaks (200gm),
at room temperature 1 tbsp Dijon mustard Grapeseed or other neutral-flavoured oil, for drizzling
400 gm green beans, trimmed Spring onion, cut into julienne and crisped in iced water, to serve Roasted black sesame seeds, to serve
2 tbsp grapeseed oil or other
1 tbsp brown rice wine
1 tbsp lemon juice
1 tbsp tamari
1 tbsp hulled tahini
3 tsp honey
1 tsp finely grated ginger
1 For tahini-ginger dressing, blitz ingredients in a small food processor until smooth and season to taste.
2 Heat a barbecue or large char-grill pan to high heat. Season steaks, smear with mustard, drizzle with oil and grill until well browned and cooked to your liking (2-3 minutes each side), then transfer to a plate, cover loosely with foil and rest for 5 minutes.
3 Meanwhile drizzle beans with oil, season to taste and grill, turning occasionally, until slightly charred (3-4 minutes). Serve steaks and beans drizzled with tahini-ginger dressing and topped with spring onion and sesame seeds. ➤