- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 2 h 35 m
- Serves
- 2-4
Ingredients
- Marinade:
- ¼ cup
- extra virgin olive oil
- 60 mL
- ¼ cup
- white wine vinegar
- 60 mL
- 1 tsp
- ground cumin
- 5 mL
- 1 tsp
- ground coriander
- 5 mL
- 1 tsp
- sweet Spanish paprika
- 5 mL
- ¾ tsp
- ground turmeric
- 3 mL
- ½ tsp
- ground cloves
- 2 mL
- ½ tsp
- cayenne pepper
- 2 mL
- ½ tsp
- ground cinnamon
- 2 mL
- 1
- lemon, zested and juiced
- ½ tsp
- kosher salt
- 2 mL
- ¼ tsp
- pepper
- 1 mL
- 4
- garlic cloves, minced
- 1
- medium yellow onion, halved and thickly sliced
- 4
- Sterling Silver tenderloins, 1½ inch (3¾ cm) thick
- Tahini Butter:
- 1 lb
- butter, room temperature
- 500 g
- 2
- garlic cloves, minced
- 1
- lemon, zested and juiced
- ¼ cup
- tahini
- 60 mL
- 1 tbsp
- honey
- 15 mL
- 1 tbsp
- soy sauce
- 15 mL
- 1 tsp
- kosher salt
- 5 mL
Method
Step 1
Marinade: Combine all ingredients in a large re-sealable zip-top bag. Add steaks into marinade. Seal, then refrigerate steaks at least 2 hr. (Or up to 4 hr.)
Step 2
Tahini Butter: Meanwhile, beat butter in a medium bowl, using an electric mixer on medium, until fluffy. Beat in remaining ingredients until combined. Set aside at room temperature.
Step 3
Preheat one side of your grill at high heat. (You will be using indirect cooking on these tenderloins.) Clean and oil the grates.
Step 4
Place steaks on the grill over heated side. Grill for 45 sec., then rotate steak 45 degrees and cook for 45 more sec. (This technique will give you cross-hatch grill marks on the steaks.) Flip steaks over and repeat grilling method.
Step 5
Transfer steaks to other side of the grill (over non-heated side.) Continue grilling, lid closed, until steaks are cooked to 63°C (145°F) on an instant-read thermometer for medium-rare, or to desired doneness. Transfer steaks to a cutting board and let rest for 5 mins.
Step 6
Slice steak, then arrange on plates. Dollop 2 tbsp Tahini Butter overtop steak.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe) Nutrition note: analysis is based on 2 lb / 900g for 4 steaks.
- Calories:
- 650
- Fat:
- 47 g
- Saturated Fat:
- 26 g
- Carbs:
- 4 g
- Fibre:
- 1 g
- Sugar:
- 2 g
- Cholesterol:
- 200 mg
- Protein:
- 49 g
- Sodium:
- 620 mg
