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Photo of Spice-crusted beef with chickpeas, kale and radish salad by WW

Spice-crusted beef with chickpeas, kale and radish salad

Total Time
20 min
10 min
10 min
Make your beef sing with the delicious flavours of cumin and cinnamon, barbecued to perfection and served with a fresh, tasty salad of kale and radish.


Sesame seeds

1 tbs

Ground cumin

1 tsp

Ground cinnamon

¼ tsp

Dried chilli flakes

½ tsp

Beef sirloin steak, raw

400 g, (Buy 2 x 250g) fat trimmed

Olive oil

2 tsp

Oil spray

1 x 3 second spray(s)

Lemon juice

2 tsp


1 tsp


100 g, coarsely chopped

Canned chickpeas, rinsed and drained

1 400g can, (1x400g can)

Snow peas

160 g, thinly sliced

Red radish

4 large, thinly sliced


  1. Combine sesame seeds, cumin, cinnamon and chilli flakes on a large plate. Press beef into spice mixture to coat. Brush beef with 1 teaspoon oil and refrigerate.
  2. Bring steaks out of the fridge at least 10 minutes before cooking. Heat barbecue or chargrill over medium-high heat until very hot (steaks should sizzle as soon as they hit the pan). Lightly spray steaks with oil and season with salt and pepper. Cook, turning once only, until cooked to your liking. Transfer steaks to a plate and loosely cover with foil. Set aside for 5-10 minutes to rest.
  3. Meanwhile, whisk juice, honey and remaining oil in a large bowl until combined. Add kale and mix with your hands until leaves are coated in dressing. Add chickpeas, snow peas and radish. Toss gently to combine.
  4. Thickly slice steaks and serve with salad.


TIPS: Store leftovers in an airtight container in the fridge for up to 2 days. Coating the kale leaves in oil and lemon juice helps to soften them and remove some bitterness.