Grilled Meat with Peach Bowl (Part 4)

Ingredients

• Ayşe kadın green beans
• 2 cloves garlic
• 1 tbsp honey or maple syrup (optional)
• 1-2 tbsp balsamic vinegar
• Sesame seeds
• Olive oil
• Salt
• Black pepper
• 1 peach (diced)
• 1 handful parsley (finely chopped)
• Half a lemon's juice
• 1 tbsp red wine vinegar or apple cider vinegar & balsamic
• Red pepper flakes
• 2 beef sirloin or tenderloin steaks
• Thyme
• Flake salt (for finishing)
• 2 corn cobs
• 1 tsp smoked paprika or red pepper powder

Steps

1. 1.For Sesame Green Beans: Clean and thinly slice green beans. Sauté in olive oil for a few minutes. Add salt and pepper, cover, and cook until tender (10-15 min). Add garlic, sesame, and honey, cook for a few more minutes. Finally, add balsamic vinegar and mix.
2. 2.For Peach Chimichurri: Mix diced peach, finely chopped parsley, grated garlic, olive oil, lemon juice, red wine vinegar (or apple cider & balsamic), salt, black pepper, and red pepper flakes in a bowl. Let rest for 10 minutes for flavors to meld. Serve over or alongside grilled meats.
3. 3.For Grilled Meat: Take steaks out of the fridge 20-30 minutes before cooking to reach room temperature. Season with olive oil, thyme, and black pepper. Sear on a hot cast iron pan or grill to desired doneness. After removing from heat, sprinkle with salt, rest for 5 minutes, then slice and serve.
4. 4.For Corn Ribs: Cut corn cobs lengthwise into 4 pieces (if tough, boil for 10-15 min first to soften). Mix with olive oil, smoked paprika (or red pepper powder), salt, and black pepper. Grill or roast until tender and slightly charred.