Spice-rubbed steak with wilted tomatoes
250 g, halved
Dried chilli flakes
Trimmed beef scotch fillet
500 g, fat trimmed (4 x 125g each)
150 g, trimmed
2 small, halved lengthways, sliced diagonally
4 individual, trimmed, thinly sliced
Canned red kidney beans, rinsed, drained
250 g, (420g can)
2 tbs, chopped
1 medium, wedges, to serve
- 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.
- 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.
- 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.
- Serve steaks topped with wilted tomatoes, along with bean salad, green vegetables and wedges of lime.