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Australian beef ribeye with almond tahini

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

Method

  • 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.
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