– Veg: 1 pack tenderstem broccoli, 1 tbsp Rose harissa, 1 tbsp maple syrup, 1 tbsp olive oil
– Garnish: 25g pine nuts, 0.5 fresh pomegranate (seeded)
– Sides: Sourdough slices, vegan butter
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Steps
– Pickle: Slice shallot into thin rings. Combine with vinegar, sumac, salt, and sugar. Steep.
– Oil: Blanch mint and parsley for 15s. Transfer to ice water. Squeeze dry. Blend with 100ml neutral oil and salt for 2 mins. Strain through fine mesh. Do not press.
– Puree: Chill 4 tbsp reserved bean liquid. Warm drained beans. Blend hot beans, tahini, garlic, lemon juice, salt, MSG. Add ice cubes and chilled bean liquid. Blend 5 mins until emulsified.
– Garnish Prep: Dry-toast pine nuts. Mix harissa, maple, and olive oil.
– Protein: Sear steaks over medium-high heat. Baste with butter in final minute. Remove and rest 7 mins.
– Bread: Fry sourdough slices in unwashed steak pans using residual fats. Set aside. – Veg: Steam broccoli with splash of water in covered pan for 60s. Uncover. Char dry for 2 mins. Toss in harissa-maple glaze. Remove from heat.
3 Comments
Butter bean emulsion. Pan-seared fillet steak. Harissa-maple charred tenderstem broccoli. Split mint-parsley oil. Sumac pickled shallots. Fond-toasted sourdough.
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Ingredients for 2x people and leftovers:
– Proteins: Juicy Marbles vegan steak
– Puree: 600g Bold Bean Co Queen butter beans (drained, reserve liquid), 3 tbsp tahini, 1 garlic clove, 1.5 lemons (juiced), 0.5 tsp salt, pinch MSG, 3 ice cubes
– Oil: 1 bunch mint, 1 bunch flat-leaf parsley, 100ml neutral oil, salt
– Pickle: 1 banana shallot, 2 tbsp red wine vinegar, 0.5 tsp sumac, pinch salt, pinch sugar
– Veg: 1 pack tenderstem broccoli, 1 tbsp Rose harissa, 1 tbsp maple syrup, 1 tbsp olive oil
– Garnish: 25g pine nuts, 0.5 fresh pomegranate (seeded)
– Sides: Sourdough slices, vegan butter
—
Steps
– Pickle: Slice shallot into thin rings. Combine with vinegar, sumac, salt, and sugar. Steep.
– Oil: Blanch mint and parsley for 15s. Transfer to ice water. Squeeze dry. Blend with 100ml neutral oil and salt for 2 mins. Strain through fine mesh. Do not press.
– Puree: Chill 4 tbsp reserved bean liquid. Warm drained beans. Blend hot beans, tahini, garlic, lemon juice, salt, MSG. Add ice cubes and chilled bean liquid. Blend 5 mins until emulsified.
– Garnish Prep: Dry-toast pine nuts. Mix harissa, maple, and olive oil.
– Protein: Sear steaks over medium-high heat. Baste with butter in final minute. Remove and rest 7 mins.
– Bread: Fry sourdough slices in unwashed steak pans using residual fats. Set aside.
– Veg: Steam broccoli with splash of water in covered pan for 60s. Uncover. Char dry for 2 mins. Toss in harissa-maple glaze. Remove from heat.
Serve and enjoy
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More on my instagram [oliverhcoop](https://www.instagram.com/oliverhcoop?igsh=MXUyNHg5dzJyaTZjOA==)
Sounds good! Thx for sharing the recipe. Great job
Yo just call that shit butter bean hummus. Looks good though!