Servings: 4   |  Total Time: 20mins

Nutritional information: (average serve)

  • Calories: 215
  • Protein: 24g
  • Carbs: 10g
  • Fat total: 9g  Saturated Fat: 2g


1 tablespoon grapeseed or canola oil

3 cloves garlic, grated, divided

1 teaspoon paprika

½ teaspoon chili powder

½ teaspoon salt, divided

500g boneless porterthouse steak or boneless sirloin, trimmed

2 tablespoons lemon juice

2 tablespoons water

500g green beans, trimmed


Step 1

Combine oil, half the garlic, paprika, chili powder and 1/4 teaspoon salt in a small bowl. Rub the mixture on steak. Heat a large frypan over medium heat. Add the steak and cook, flipping occasionally and adjusting the heat as necessary to prevent smoking, until an instant-read thermometer inserted in the thickest part registers 57°C for medium-rare, 10 to 12 minutes. Transfer to a clean cutting board and let rest.

Step 2

Add lemon juice and water to the pan and scrape up any browned bits. Stir in green beans, the remaining garlic and 1/4 teaspoon salt. Cover and cook until the beans are tender-crisp, about 5 minutes more.

Step 3

Slice the steak against the grain and serve with the green beans.