Name: Barbecued Steak with Lime and Garlic Bean Puree
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 4
Ingredients: 900 g beef steaks (of your choice); 400 g canned butter beans; 2 garlic cloves; 2 tbsp extra virgin olive oil; 2 tbsp tahini; 2 tbsp lemon thyme leaves; 3 tsp lime rind; 3 tbsp fresh lime juice; 200 g green beens; 300 g yellow squash; lemon thyme leaves; olive oil spray

900 g beef steaks (of your choice)4 x 225g steaks, fillet, sirloin, ribeye, or rump

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?

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.