Rosemary steaks with pea and corn fritters
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Try this tender rosemary flavoured steak with crisp peas, corn, and mint fritters and tomato sauce for a delicious mid-week supper
Ingredients
Beef sirloin steak, raw
400 g, (buy 4 x 125g)
Fresh rosemary
2 tsp, leaves, chopped
White self-raising flour
⅔ cup(s)
Skim milk
½ cup(s), (125ml)
Egg(s)
2 medium
Frozen green peas
1 cup(s), (120g)
Frozen corn
1 cup(s), (160g), kernels
Fresh mint
1 tbs, chopped
Green shallot(s)
4 individual, sliced
Sunflower oil
1 tbs, or canola oil
Tomato pasta sauce
¾ cup(s), (185ml), heated
Oil spray
4 x 3 second spray(s)
Instructions
1
Heat a chargrill or barbecue on high. Lightly spray the steaks with oil and rub with rosemary. Barbecue the steaks for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover the steaks with foil. Set aside to rest for 5 minutes before serving.
2
Meanwhile, sift the flour into a bowl. Whisk together the milk and eggs in a jug and add to flour. Whisk until smooth. Stir in the peas, corn, mint and shallot. Season with salt and freshly ground black pepper.
3
Heat a third of the oil in a large non-stick frying pan. Spoon four ¼-cup quantities of batter into the pan. Cook fritters for 2-3 minutes on each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining oil and batter to make 12 fritters. Serve the fritters with steak and tomato sauce.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.