FIL­LET STEAK WITH CHARRED GREEN BEANS AND TAHINI

Fairlady - - QUICK MEALS -

Serves 4

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.

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