Grilled Beef Tenderloin and Halloumi "Steaks" with Asparagus and Tomato Skewers and Tahini Sauce

Imprimer ma sélection

Preparation

Prepare marinade. In a bowl whisk together all marinade ingredients. Set aside ¼ of the marinade.

Place steaks in a freezer bag and pour over remaining marinade and marinate in fridge for 2-4 hours.

Slice each piece of halloumi in half, across to create 4 halloumi “steaks”. Carefully place halloumi steaks in a freezer bag and pour over remaining ¼ of the marinade. Set aside in fridge until ready to grill.

Prepare Tahini Sauce - In a small bowl whisk together tahini sauce ingredients. Set in fridge until ready to serve.

Soak wooden skewers in water for 1-hour.

Prepare vegetables for the grill. Divide asparagus bunch by four and align each bunch in a flat row and thread two skewers crosswise through each bunch to hold together. Thread the skewers through the tomatoes. Drizzle lightly with olive oil and season with salt and pepper.

Remove steaks from fridge and set on a cutting board. Season both sides with salt and pepper.

Heat a gas grill to high heat.

Grease grill and grill steaks until cooked to desired doneness, 5-8 minutes per side for medium-rare. Transfer steaks to a plate and tent with foil and rest for 5 minutes.

While steaks are resting reduce heat to medium and set vegetables on the grill. Remove the halloumi from marinade and set on the coolest part of the grill. Grill vegetables and halloumi approximately 2-3 minutes per side.

Serve steak and halloumi topped with tomato and asparagus skewers and served with tahini sauce for dipping.

Source: Metro