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.

Gourmet Traveller (Australia) - - Quick Meals -

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

neu­tral-flavoured oil

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. ➤

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