Barbecued Steak with Lime and Garlic Bean Puree

AuthorAnnabel
RatingDifficultyBeginner

A wonderful way to make a stake that bit more sophisticated. This puree works beautifully with steak, no matter how you like it cooked.

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Yields4 Servings
Prep Time10 minsCook Time9 minsTotal Time19 mins
 900 g beef steaks (of your choice)4 fillets
 400 g canned butter beansrinsed, drained
 2 garlic clovespeeled
 2 tbsp extra virgin olive oil
 2 tbsp tahini
 2 tbsp lemon thyme leaves
 3 tsp lime rindfinely grated
 3 tbsp fresh lime juice
 200 g green beenstopped
 300 g yellow squashquartered
 lemon thyme leaves enough to sprinkle before serving
 olive oil spray
What are we cooking today?
1

A great source of protein and goodness. Turn a bbq into something a little more gourmet, with very little effort.

Getting started
2

Preheat a barbecue grill or chargrill on high.

3

Spray beef with olive oil spray and cook on grill for 3-4 minutes each side for medium or until cooked to your liking.

4

Cover and set aside for 5 minutes to rest.

5

Place the butter beans, garlic, oil, tahini, lemon thyme and lime rind in the bowl of a food processor and process until finely chopped.

6

Add the lime juice and process until just smooth. Taste and season with salt and pepper.

7

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.

8

Divide the beef among serving plates. Top with a dollop of butter bean mixture and the extra lemon thyme leaves.

9

Serve with steamed beans and squash.

Annabelle's tips
10

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.

Category, ,

Ingredients

 900 g beef steaks (of your choice)4 fillets
 400 g canned butter beansrinsed, drained
 2 garlic clovespeeled
 2 tbsp extra virgin olive oil
 2 tbsp tahini
 2 tbsp lemon thyme leaves
 3 tsp lime rindfinely grated
 3 tbsp fresh lime juice
 200 g green beenstopped
 300 g yellow squashquartered
 lemon thyme leaves enough to sprinkle before serving
 olive oil spray

Directions

What are we cooking today?
1

A great source of protein and goodness. Turn a bbq into something a little more gourmet, with very little effort.

Getting started
2

Preheat a barbecue grill or chargrill on high.

3

Spray beef with olive oil spray and cook on grill for 3-4 minutes each side for medium or until cooked to your liking.

4

Cover and set aside for 5 minutes to rest.

5

Place the butter beans, garlic, oil, tahini, lemon thyme and lime rind in the bowl of a food processor and process until finely chopped.

6

Add the lime juice and process until just smooth. Taste and season with salt and pepper.

7

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.

8

Divide the beef among serving plates. Top with a dollop of butter bean mixture and the extra lemon thyme leaves.

9

Serve with steamed beans and squash.

Annabelle's tips
10

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.

Barbecued Steak with Lime and Garlic Bean Puree
AuthorAnnabelCategory, , DifficultyBeginner
Rating
Yields4 Servings
Prep Time10 minsCook Time9 minsTotal Time19 mins

Ingredients

 900 g beef steaks (of your choice)4 fillets
 400 g canned butter beansrinsed, drained
 2 garlic clovespeeled
 2 tbsp extra virgin olive oil
 2 tbsp tahini
 2 tbsp lemon thyme leaves
 3 tsp lime rindfinely grated
 3 tbsp fresh lime juice
 200 g green beenstopped
 300 g yellow squashquartered
 lemon thyme leaves enough to sprinkle before serving
 olive oil spray

Directions

What are we cooking today?
1

A great source of protein and goodness. Turn a bbq into something a little more gourmet, with very little effort.

Getting started
2

Preheat a barbecue grill or chargrill on high.

3

Spray beef with olive oil spray and cook on grill for 3-4 minutes each side for medium or until cooked to your liking.

4

Cover and set aside for 5 minutes to rest.

5

Place the butter beans, garlic, oil, tahini, lemon thyme and lime rind in the bowl of a food processor and process until finely chopped.

6

Add the lime juice and process until just smooth. Taste and season with salt and pepper.

7

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.

8

Divide the beef among serving plates. Top with a dollop of butter bean mixture and the extra lemon thyme leaves.

9

Serve with steamed beans and squash.

Annabelle's tips
10

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 Facts

Servings 4


Amount Per Serving
Calories 600
% Daily Value *
Total Fat 32g50%
Saturated Fat 8g40%
Total Carbohydrate 15g5%
Dietary Fiber 9g36%
Protein 52g104%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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