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ORGANIC BLACK AND EDAMAME SOYA BEANS WITH FREERANGE RIBEYE STEAK AND RED BEAN SAUCE

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There's nothing more delicious than a thick cut of prime, juicy steak, cooked perfectly. Here's your quick guide to cooking steak at home.

Move steak from the fridge at least 10 minutes before cooking to allow the meat to reach room temperature. This will result in a juicier steak .
Use the "touch test" to establish whether or not your steak is done to your preference: a medium-rare steak will be soft when pressed with a finger, a medium steak will be a little springier, and a well-done steak will be firm.
Always cut steak across the grain in order to break the meat fibres into small pieces, making each bit as tender as possible.
To ensure a crisply sealed skin, never cook steak in oil - rather rub them with the oil then fry.
Pat the steaks dry before frying in order to remove excess juices, thus allowing the steaks to seal better, locking in the desired juices.
Try not to turn steak more than once when cooking, as everytime you do so you lose some of the juices.
If you prefer to grill your steak instead of frying it, do so at a high temperature - this will cause the surface of the meat to become pleasantly crisp while the inside remains moist and tender.
Always allow your steak to rest for about 10 minutes before serving to allow the juices to settle.

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Recipe by:	Maranda Engelbrecht
Serves:	2
Dietary considerations:	Dairy free
Prep time:	20 minutes
Cooking time:	30-45 minutes
Ingredients: 250 g organic black beans 250 g edamame soya beans 2 T light soya sauce 400 g free-range rib-eye steak Szechuan pepper, crushed 4 T red-bean paste (optional)
Cooking instructions: In a small saucepan, boil the black beans until soft. Remove and drain. Blanch the edamame beans and transfer them immediately to cold water to stop the cooking process, then drain. Combine the two different types of beans and drizzle with soy sauce. Rub the steak with the pepper and sear on both sides in a hot Teflon-coated pan. Reduce the heat and fry for 5 minutes a side (for a rare steak). Remove from the heat and rest for 5 minutes before slicing the steak. Top with red-bean paste and serve with the beans. Cook’s tips: Red-bean paste is available fromspecialty Asian food stores. Use peas or broad beans as a substitute for edamame soya beans. Per serving: 4 618kJ, 98.4g protein, 35.4g fat, 96g carbs WINE:
Wine: Organic Cabernet Sauvignon 2006 (Stellar Winery)