Ingredients
The following ingredients have 4 Servings
- 1 sweet potato (about 650gm), cut into wedges
- 1 butternut pumpkin (about 1kg), cut into wedges
- 80 ml olive oil (1/3 cup)
- 4 aged Scotch fillets (about 250gm each), at room temperature
- 1 tbsp currants
- 60 gm hulled tahini
- Juice of ½ lemon
- 1 garlic clove, crushed
- 1 tsp caraway seeds
- 1 cup (loosely packed) coriander
- 3 long green chillies, seeds removed, coarsely chopped
- 2½ tbsp olive oil
- 2 garlic cloves, crushed
- ½ tsp ground cumin
- ¼ tsp ground cardamom
- 125 gm butter, coarsely chopped
- Juice of ½ lemon
Instruction
- Preheat oven to 220C. Place sweet potato and pumpkin on separate oven trays lined with baking paper, drizzle half the oil over, season to taste and roast, turning occasionally, until golden (30-40 minutes).
- For tahini cream, combine ingredients with 60ml water in a bowl and whisk until a creamy drizzling consistency, season to taste and set aside.
- For zhoug butter, dry-roast caraway seeds until fragrant (30 seconds), pound in a mortar and pestle to a coarse powder and transfer to a food processor. Add coriander, chilli, oil, garlic, spices and 40ml water, process until smooth, season to taste and set aside. Heat butter in a saucepan over medium heat, stirring occasionally, until golden nut-brown (2-3 minutes). Remove from heat, add lemon juice and season to taste. Add zhoug paste, stir to combine and set aside.
- Heat a barbecue to medium-high heat. Season steaks to taste, drizzle with remaining oil and grill, turning once, until cooked to your liking (8-10 minutes for medium-rare). Set aside to rest in a warm place (10 minutes).
- Divide sweet potato and pumpkin among serving plates, add steak, drizzle with zhoug butter, scatter with currants and serve with tahini cream.
