FILLET STEAK WITH CHARRED GREEN BEANS AND TAHINI
Throwing the beans on the braai streamlines the cooking process but also adds a nice complexity to this dish, which works well with the Japanese flavours in the dressing.
FOR THE TAHINI-GINGER DRESSING
• 2 tbsp grapeseed oil or other neutral-flavoured oil
• 1 tbsp brown rice wine vinegar
• 1 tbsp lemon juice
• 1 tbsp tamari
• 1 tbsp hulled tahini [a paste made of sesame seeds]
• 3 tsp honey
• 1 tsp finely grated ginger
• 4 fillet steaks (200g) at room temperature
• 1 tbsp Dijon mustard
• grapeseed or other neutralflavoured oil, for drizzling
• 400g green beans, trimmed
• spring onion, julienned and crisped in iced water, to serve
• roasted black sesame seeds, to serve
1. For the tahini-ginger dressing: Blitz the ingredients in a food processor until smooth; season to taste.
2. Set a braai grid over hot coals or heat a large chargrill pan. Season the steaks, smear with the mustard, drizzle with the oil and grill until cooked to your liking (2–3 minutes each side). Transfer to a plate, cover with foil and rest for 5 minutes.
3. Drizzle the beans with oil, season to taste and grill, turning occasionally, until slightly charred (3–4 minutes). Serve the steaks and beans drizzled with the tahiniginger dressing and topped with spring onion and sesame seeds.