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Photo of Rosemary steaks with pea and corn fritters by WW

Rosemary steaks with pea and corn fritters

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


Beef sirloin steak, raw

400 g, (buy 4 x 125g)

Fresh rosemary

2 tsp, leaves, chopped

White self-raising flour


Skim milk

½ cup(s), (125ml)


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)


  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.