Photo of Coffee rubbed steaks with sweet potato wedges by WW

Coffee rubbed steaks with sweet potato wedges

Points® value
Total Time
25 min
5 min
20 min
Raid your cupboard for some instant coffee to cleverly tenderise beef or pork. Here it adds ‘oomph’ to a bistro-style classic


Instant Coffee

5 g

Light Brown Sugar

2 teaspoon(s)


1 teaspoon(s), level

Chilli flakes

¼ teaspoon(s), level

Beef rump steak, lean, raw

4 medium

Sweet potato, raw

500 g, cut into wedges

Calorie controlled cooking spray

4 spray(s)


½ individual, medium, chopped


300 g, cut into wedges

Salad leaves

1 portion(s)


  1. Combine the coffee, sugar, paprika and chilli in a small bowl. Rub the mixture over the beef, season and set aside.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper. Arrange the sweet potato in a single layer on the tray and lightly mist with cooking spray. Season with salt and pepper. Bake for 20 minutes, or until golden and tender.
  3. Meanwhile, lightly mist a grill pan with cooking spray on a medium-high heat. Cook beef for 2-3 minutes each side, or to your liking. Transfer to a plate and cover with foil; set aside to rest for 5 minutes.
  4. In a bowl, toss together the remaining ingredients to make a salad. Thinly slice the steaks and serve, drizzled with the resting juices, with the wedges and salad.


Resting the steak before slicing allows the juices to be reabsorbed into the meat, making it even more tender