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Photo of Spice-rubbed steak with wilted tomatoes by WW

Spice-rubbed steak with wilted tomatoes

Total Time
25 min
10 min
15 min
Try this barbecued steak with a spicy twist. The wilted tomatoes add a rich flavour without the need for tomato sauce.


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


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


1 medium, wedges, to serve


  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.