Barbecued Steak with Lime and Garlic Bean Puree

AuthorAnnabelle
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
AuthorAnnabelleCategory, , 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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Become a Mover Member today to enjoy tips and tricks on living your best life. Your account will give you free access to amazing recipes which you can save and rate, eating plans and easy to follow workout routines to help you move with confidence.
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