-
1
In a large saucepan, combine the beans with the thyme and 2 of the garlic cloves.
-
2
Cover with water and simmer over moderate heat until the beans are just tender, about 25 minutes.
-
3
Season with salt and black pepper and let cool slightly in the liquid.
-
4
Meanwhile, in a food processor, combine the parsley, cilantro and the remaining garlic clove and pulse until chopped.
-
5
Add the lemon juice and 1/2 cup of the olive oil and puree until smooth.
-
6
Scrape the charmoula into a bowl.
-
7
Stir in the ground coriander and cumin and season with salt and black pepper.
-
8
In a large skillet, heat the remaining 1/4 cup of olive oil until shimmering.
-
9
Add the oyster mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until browned, about 10 minutes.
-
10
Drain the beans; discard the thyme and garlic.
-
11
Add the beans and beef broth to the mushrooms and cook over moderate heat until the liquid has nearly evaporated, about 15 minutes.
-
12
Keep warm.
-
13
Meanwhile, heat a grill pan.
-
14
Generously season the steak with salt and black pepper and brush with olive oil.
-
15
Brush the peppers with oil.
-
16
Grill the steak, turning occasionally, until lightly charred all over and medium-rare within, 10 to 12 minutes.
-
17
Transfer the steak to a work surface and let rest.
-
18
Grill the sliced peppers until softened and lightly charred, about 5 minutes.
-
19
Slice the steak across the grain and serve with the cranberry beans, mushrooms, grilled peppers and charmoula.
