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CHARGRILLED PETITE TENDER WITH TAHINI, WHITE BEANS & SUMMER TOMATOES

Serves
4
Prep
15 mins
Cook
15 mins
Difficulty
Easy
Ingredients.
  • 1 x 400g Angus Reserve petite tender
  • 1 tbsp olive oil
  • Salt & black pepper
  • 2 x 400g tins cannellini beans, drained
  • 150g Greek yoghurt
  • 2 tbsp tahini
  • ½ lemon, juiced
  • 1 small garlic clove, grated
  • Salt & pepper
  • 250g cherry tomatoes, chopped
  • 1 Lebanese cucumber, chopped
  • ½ small red onion, finely sliced
  • ½ bunch flat-leaf parsley, chopped
  • Handful mint leaves, chopped
  • 1 tbsp red wine vinegar
  • ½ lemon, juiced
  • 4 tbsp extra virgin olive oil
  • Salt & pepper
Method.
  • Crush half the beans with the yoghurt, tahini, lemon and garlic. Season well, then fold through the remaining whole beans.
  • Mix the parsley, mint, vinegar, lemon and olive oil. Season to taste.
  • Rub the petite tender with olive oil, salt and pepper. Cook on a hot barbecue or grill for 3–4 minutes each side, or until the centre reaches 52–54°C for medium-rare. Rest for 8–10 minutes, then slice across the grain.
  • Spoon the tahini beans onto a platter. Add the tomatoes, cucumber and red onion.
  • Top with the sliced beef, any resting juices and plenty of herb salsa.
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