Oyster blade steak with spiced brussel sprouts

Preheat the oven to 190 degrees celsius (fan forced). Line a tray with baking paper

Toss the brussel sprouts in a bowl with 1.5 tbsp of oil, the chilli, cumin, thyme and salt (do not clean this bowl you will re use it. Spread out on the lined tray and roast for 25 minutes, or until golden and crispy. Remove the garlic after 20 minutes.

The bowl will still have some spices and oil in it, place the steak in this bowl and turn to coat.

Make the sauce by combining the yoghurt, tahini, 2 tsps lemon juice and 1 tsp of lemon zest. Season to taste and once the garlic cloves have been removed from the roasting pan, squeeze them in. Stir to combine and set aside.

Once the sprouts have been roasting for 15 minutes heat a non stick or cast iron pan on medium high heat. Once hot add the remaining oil, and then once this is hot add your steak. Cook for 1-2 minutes on each side or until browned and cooked to your liking. Allow to rest for a few minutes before slicing.

Meanwhile remove sprouts from the oven and dress with a generous squeeze of lemon and the remaining lemon zest.

Serve the sliced steak over the yoghurt sauce with the crispy brussel spouts nestled next to it. Scatter with parsley leaves.