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900 g beef steaks (of your choice) 4 x 225g steaks, fillet, sirloin, ribeye, or rump
400 g canned butter beans rinsed, drained
2 garlic cloves peeled
2 tbsp extra virgin olive oil
2 tbsp tahini
2 tbsp lemon thyme leaves
3 tsp lime rind finely grated
3 tbsp fresh lime juice
200 g green been stopped
300 g yellow squash quartered
lemon thyme leaves enough to sprinkle before serving
olive oil spray
Directions
What are we cooking today?
A great source of protein and goodness. Turn a bbq into something a little more gourmet, with very little effort.
Getting started
Preheat a barbecue grill or chargrill on high.
Spray beef with olive oil spray and cook on grill for 3-4 minutes each side for medium or until cooked to your liking.
Cover and set aside for 5 minutes to rest.
Place the butter beans, garlic, oil, tahini, lemon thyme and lime rind in the bowl of a food processor and process until finely chopped.
Add the lime juice and process until just smooth. Taste and season with salt and pepper.
Meanwhile, cook the green beans and squash in a steamer basket over a saucepan of simmering water (make sure the steamer doesn't touch the water) for 4-5 minutes or until tender.
Divide the beef among serving plates. Top with a dollop of butter bean mixture and the extra lemon thyme leaves.
Serve with steamed beans and squash.
Annabelle's tips
The steak and puree is also delicious with a green salad rather than the beans and squash.
If making extra, refrigerate in an air tight container for up to 3 days.
Nutrition
Nutrition
Serving Size
4
per serving
Calories
600
Amount/Serving% Daily Value
Total Fat
32 grams
42%
Saturated Fat
8 grams
40%
Total Carbohydrate
15 grams
6%
Dietary Fiber
9 grams
33%
Protein
52 grams
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
