CUMIN-SPICED STEAK WITH WHITE BEAN HUMMUS
Serves: 4 Prep + cooking time: 35 minutes
INGREDIENTS
1 1/2 T sunflower seeds
2 tsp pepitas (pumpkin seed kernels)
1 T cumin seeds
500 g beef fillet steaks
Extra virgin olive oil cooking spray
2 bunches of broccolini (tenderstem)
WHITE BEAN HUMMUS
400 g can cannellini beans, drained and rinsed
1 clove garlic, crushed
2 tsp ground cumin
1 T tahini
1/2 cup fresh flat-leaf parsley leaves 2 T lemon juice
2 T water
METHOD
1. Dry-fry sunflower seeds, pepitas and cumin seeds in a small, heavy-based frying pan over medium heat for two minutes or until golden and aromatic.
Using a mortar and pestle or spice grinder, grind seed mixture coarsely. Reserve one tablespoon for serving.
2. Heat a char-grill pan over high heat. Coat steaks evenly in seed mixture and spray lightly with oil. Cook steaks for five minutes each side for medium, or until cooked to your liking. Cover loosely with foil and rest for five minutes.
3. Meanwhile, boil, steam or microwave broccolini until just tender, then drain.
4. Slice steaks into thick slices across the grain. Serve steak, broccolini and hummus sprinkled with reserved seed mixture.
WHITE BEAN HUMMUS
5. To make hummus, process all ingredients until smooth, and season with pepper.
TIP
White bean hummus can be made up to three days ahead. Store in an airtight container in the fridge. You
