Miso Glazed Steak

Halve the chilli lengthways, deseed then finely chop.  Peel the garlic clove(s) and pop into foil with a drizzle of oil and scrunch to enclose it. Roast on a baking tray in your oven until soft, 10-12 mins. Zest and halves the lime. Trim the spring onions then slice thinly. Heat a large frying pan over a medium high heat. When hot add the remaining sesame seeds and toast until golden, 2-3 minutes  TIP: Watch it like a hawk as it can burn easily. 

When the garlic has cooled, mash it with the back of a fork. In a small bowl combine the roasted garlic, tahini, mayonnaise, half of the honey, half of the diced chilli, lime zest and water (see ingredients for amount) and the oil (see ingredients for amount). Mix well to combine.

When the wedges Have 10 minutes left, pop the Tenderstem on a baking tray and drizzle over some oil. Season with salt and pepper and Roast on the middle shelf until softened and starting to char, 10 minutes. Return the pan you cooked the sesame seeds into to a high heat. When hot, add the lime halves cut side down and cook until golden and charred, 3-4 minutes. Wipe out the pan and return to the heat with a splash of oil. 

Mix the miso & remaining honey in a little bowl. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Lower the heat slightly. tip in the miso honey and cook and turning the steak to coat for another 1-2 mins on each side for medium rare.  TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is cooked.