Throwing the beans on the barbecue streamlines the cooking process but also adds a nice complexity to this dish which works well with the Japanese flavours in the dressing.
- 4 fillet steaks (200gm), at room temperature
- 1 tbsp dijon mustard
- grapeseed or other neutral-flavoured oil, for drizzling
- 400 gm green beans, trimmed
- spring onion, cut into julienne and crisped in iced water, to serve
- roasted black sesame seeds, to serve
- 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
- 3 tbsp honey
- 1 tsp finely grated ginger
- 1For tahini-ginger dressing, blitz ingredients in a small food processor until smooth and season to taste.
- 2Heat a barbecue or large char-grill pan to high heat. Season steaks, smear with mustard, drizzle with oil and grill until well browned and cooked to your liking (2-3 minutes each side), then transfer to a plate, cover loosely with foil and rest for 5 minutes.
- 3Meanwhile drizzle beans with oil, season to taste and grill, turning occasionally, until slightly charred (3-4 minutes). Serve steaks and beans drizzled with tahini-ginger dressing and topped with spring onion and sesame seeds.