Australian beef ribeye with almond tahini

Ingredients

2x300g Australian Beef Ribeye

2 tsp Tamarind Paste

75g White Bread

¼ tsp Cumin Powder

¼ tsp Coriander Powder

¼ tsp Fennel Seeds

2 tsp Sunflower Oil

1 Lemon

90g Almonds

3-cm Piece of Ginger, Crushed

¼ tsp Dried Chili Flakes

2 tbsp White Vinegar

½ cup Whole Milk

Salt to Taste

4 Garlic Cloves

¼ tsp Cardamom

¼ tsp Black Peppercorns

2 tbsp Tahini

75ml Olive Oil

Brush the ribeyes with olive oil on a plate. Sprinkle ¾ teaspoon salt over the meat. Place a grill pan high heat and, once hot, add the meat. Cook for 2 to 3 minutes, turning once, until cooked through.
In a bowl, place the bread in a bowl, break into pieces, pour over the milk and set aside for half an hour.
To make the almond tahini, blend coriander powder, almonds, ginger, sunflower oil, cumin powder, fennel seeds, tamarind paste, 4 garlic cloves, cardamom, chili flakes, peppercorns, 1 tsp lemon juice, vinegar and tahini until a paste is formed. Then, add this paste to the bread mixture.
Cut steak into smaller pieces and plate on a bed of almond tahini. Serve immediately.