Spice-rubbed steak with wilted tomatoes
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Try this barbecued steak with a spicy twist. The wilted tomatoes add a rich flavour without the need for tomato sauce.
Ingredients
Cherry tomatoes
250 g, halved
Olive oil
1 tbs
Ground paprika
2 tsp
Ground coriander
2 tsp
Dried chilli flakes
½ tsp
Beef scotch fillet (rib eye), raw
500 g, fat trimmed (4 x 125g each)
Green string beans
150 g, trimmed
Zucchini
2 small, halved lengthways, sliced diagonally
Green shallot(s)
4 individual, trimmed, thinly sliced
Canned red kidney beans, rinsed, drained
250 g, (420g can)
Fresh coriander
2 tbs, chopped
Lime juice
2 tsp
Lime(s)
1 medium, wedges, to serve
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Place tomatoes cut-side up on prepared tray and drizzle with half the oil. Bake for 10–12 minutes or until wilted.
2
Meanwhile, combine paprika, ground coriander and chilli in a small bowl. Sprinkle both sides of steaks with spice mixture. Preheat a chargrill or barbecue over medium-high heat. Cook steaks for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest steaks for 5 minutes before serving.
3
Boil, steam or microwave beans and zucchini until just tender. Drain. Place shallots, kidney beans, fresh coriander, juice and remaining oil in a large bowl. Season with salt and freshly ground black pepper. Toss to combine.
4
Serve steaks topped with wilted tomatoes, along with bean salad, green vegetables and wedges of lime.
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