Name: Steaks with green bean, tomato and olive salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; grated rind and juice of 1 lemon; 6 sirloin steaks; 500 gram green beans, trimmed; 250 gram cherry tomatoes, halved; 1/2 cup (80g) kalamata olives; 2 tablespoon red wine vinegar; 1 clove garlic, crushed; 1/4 cup (60ml) extra virgin olive oil; 1 tablespoon baby capers; 6 anchovy fillets (optional)

Steaks with green bean, tomato and olive salad

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Serves 6

Prep

10M

Cook

10M

Total

20M

Ingredients

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon ground cumin

grated rind and juice of 1 lemon

6 sirloin steaks

500 gram green beans, trimmed

250 gram cherry tomatoes, halved

1/2 cup (80g) kalamata olives

2 tablespoon red wine vinegar

1 clove garlic, crushed

1/4 cup (60ml) extra virgin olive oil

1 tablespoon baby capers

6 anchovy fillets (optional)

Method

1.Preheat barbecue on high. Combine smoked paprika, oregano, cumin, lemon rind and juice in a shallow dish. Season to taste. Rub onto both sides of steaks.

2.Cook beans in a large saucepan of boiling, salted water, 3 minutes, until just tender. Drain and cool in iced water. Drain again.

3.Mix beans, tomatoes and olives in a bowl. Combine vinegar and garlic in a small bowl. Whisk in olive oil and season to taste.

4.Cook steaks on barbecue, 3 minutes each side, until cooked to your liking.

5.Drizzle dressing over bean salad and toss to coat. Divide between serving plates and scatter over capers. Serve with steak, topping each with an anchovy fillet, if you like.

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Ingredients

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