Name: Cumin-spiced steak with white bean hummus
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 tablespoons sunflower seeds; 2 teaspoons pepitas (pumpkin seed kernels); 1 tablespoon cumin seeds; 500 grams (1lb) beef fillet steaks; Olive-oil spray; 2 bunches broccolini (350g); White bean hummus; 400 grams (12½oz) can cannellini beans, drained, rinsed; 1 clove garlic, crushed; 2 teaspoons ground cumin; 1 tablespoon tahini; 1/2 cup fresh flat-leaf parsley leaves; 2 tablespoons lemon juice; 2 tablespoons water

Ingredients

1 1/2 tablespoons sunflower seeds

2 teaspoons pepitas (pumpkin seed kernels)

1 tablespoon cumin seeds

500 grams (1lb) beef fillet steaks

Olive-oil spray

2 bunches broccolini (350g)

White bean hummus

400 grams (12½oz) can cannellini beans, drained, rinsed

1 clove garlic, crushed

2 teaspoons ground cumin

1 tablespoon tahini

1/2 cup fresh flat-leaf parsley leaves

2 tablespoons lemon juice

2 tablespoons water

Method

1.To make white bean hummus, process all ingredients until smooth; season with pepper to taste.

2.Dry-fry sunflower seeds, pepitas and cumin seeds in a small heavy-based frying pan over medium heat for 2 minutes or until golden and aromatic. Using a mortar and pestle or spice grinder, coarsely grind seed mixture. Reserve 1 tablespoon for serving.

3.Heat a grill plate (or grill pan or barbecue) over high heat. Coat steaks evenly in seed mixture, spray lightly with oil; cook steaks for 5 minutes each side for medium or until cooked to your liking. Cover loosely with foil; rest for 5 minutes.

4.Meanwhile, boil, steam or microwave broccolini until just tender; drain.

5.Slice steaks into thick slices across the grain. Serve steak, broccolini and hummus sprinkled with reserved seed mixture.

White bean hummus can be made up to 3 days ahead and stored in an airtight container in the fridge.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook