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Photo of Rosemary steaks with pea and corn fritters by WW

Rosemary steaks with pea and corn fritters

8 - 10
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
Try this tender rosemary flavoured steak with crisp peas, corn, and mint fritters and tomato sauce for a delicious mid-week supper


Lean beef sirloin steak

400 g, (buy 4 x 125g)

Fresh rosemary

2 tsp, leaves, chopped

Flour, wheat, white, self-raising, added calcium & folate

cup(s), (100g)

Skim milk

½ cup(s), (125ml)


2 medium

Frozen green peas

1 cup(s), (120g)

Frozen corn kernels

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)


  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.


SERVING SUGGESTION: Green salad drizzled with balsamic vinegar.