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Australian Beef Ribeye with Almond Tahini

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2x300g Australian Beef Ribeye
2 tsp Tamarind Paste
75g White Bread
¼ tsp Cumin Powder
¼ tsp Coriander Powder
¼ tsp Fennel Seeds
2 tsp Sunflower Oil
1 Lemon
90g Almonds
3-cm Piece of Ginger, Crushed
¼ tsp Dried Chili Flakes
2 tbsp White Vinegar
½ cup Whole Milk
Salt to Taste
4 Garlic Cloves
¼ tsp Cardamom
¼ tsp Black Peppercorns
2 tbsp Tahini
75ml Olive Oil


1 Brush the ribeyes with olive oil on a plate. Sprinkle ¾ teaspoon salt over the meat. Place a grill pan high heat and, once hot, add the meat. Cook for 2 to 3 minutes, turning once, until cooked through.
2 In a bowl, place the bread in a bowl, break into pieces, pour over the milk and set aside for half an hour.
3 To make the almond tahini, blend coriander powder, almonds, ginger, sunflower oil, cumin powder, fennel seeds, tamarind paste, 4 garlic cloves, cardamom, chili flakes, peppercorns, 1 tsp lemon juice, vinegar and tahini until a paste is formed. Then, add this paste to the bread mixture.
4 Cut steak into smaller pieces and plate on a bed of almond tahini. Serve immediately.