Fast Recipes

Fillet steak with charred green beans and tahini

These beans are no afterthought: their smoky flavour rivals that of the steak. We guarantee you'll be charring all your greens once you try this recipe.

By Max Adey
  • Serves 4
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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
Tahini-ginger dressing
  • 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 tsp honey
  • 1 tsp finely grated ginger


  • 1
    For tahini-ginger dressing, blitz ingredients in a small food processor until smooth and season to taste.
  • 2
    Heat 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.
  • 3
    Meanwhile 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.