This will take you: 20 mins
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Grated rind and juice of 1 lemon
6 sirloin steaks
500g green beans, trimmed
250g Flavorite cherry tomatoes, halved
1/2 cup (80g) kalamata olives
2 table spoons red-wine vinegar
1 garlic clove, crushed
1/4 cup (60ml) extra-virgin olive oil
1/2 tablespoons baby capers
6 anchovy fillets (optional)
Preheat barbecue on high heat. Combine smoked paprika, orgeano, cumin, lemon rind and juice in a shallow dish. Season to taste with salt and pepper. Rub both sides of steaks with spice mixture.
Cook beans in a large saucepan of boiling water for 3 minutes, until just tender then drain and cool in iced water. Drain again. Combine beans, tomatoes and olives in a bowl.
To make the dressing, combine vinegar and garlic in a small bowl. Whisk in olive oil and season to taste. Cook steaks for 3 minutes on each side, or until done to your liking.
Drizzle dressing over bean salad and toss to coat. Divide between plates and scatter over capers. Serve with steak, topping each with an anchovy if you like.