MINUTE STEAK WITH TAHINI AND TOMATO SALSA
What you’ll need
- 2 tbsp raw tahini
- 2 lemons
- 1 cup water
- 400g minute steak
- ½ cup olive oil
- 1 tsp freshly ground black pepper
- 1 tsp ground coriander
- ½ tsp crushed garlic
- 10 Romanita tomatoes cut into halves
- 1 baby red onion, thinly sliced
- Handful of chopped parsley
- 2 green chillies, deseeded
- First, prepare the tahini sauce by placing the tahini paste in a small mixing bowl. Add a good few squeezes of lemon juice to it, along with half a cup of the water and a pinch of salt, and mix well. Loosen up the sauce with more water or lemon juice, depending on your preferred consistency – ideally you don’t want it too runny.
- Heat up a grill pan on the highest temperature for about 2 minutes until smoke starts to appear from the pan.
- Rub the minute steak with olive oil, and season on both sides with the salt, black pepper and coriander.
- Place the steak on the grill pan, pressing it into the pan slightly so that it picks up the grill lines while cooking. Each side will need just 30 seconds on the highest heat.
- In a medium-size mixing bowl, place the chunky Romanita tomatoes, thinly sliced baby red onion, a pinch of chopped parsley, the green chillies, a squeeze of lemon, a generous drizzle of olive oil, salt and pepper, then mix lightly and get ready for plating.
- Start with half the tomatoes on the bottom of the plate, then layer the minute steaks in between layers of the tomato salsa.
- Pour the tahini on the plate to create a ‘river’ of dressing around the steak and salsa. Finish with parsley and an extra drizzle of olive oil.
Extracted from Olami: Simple Nourishing Fresh by Nirit Saban (Jacana Media; R330)