Slimming World coffee-rubbed steaks with chargrilled potatoes - FREE

Serves 4
Syns per serving - FREE

2 tbsp ground coffee
1 level tsp sweetener granules
1 tbsp smoked paprika
½ tsp garlic granules
½ tsp onion powder
4 lean beef sirloin steaks, visible fat removed
1kg new potatoes, halved lengthways
Low-calorie cooking spray
4 large red peppers
3 garlic cloves, finely chopped
1 tsp fresh thyme leaves, plus sprigs to serve

Mix together the coffee, sweetener, paprika, garlic granules, onion powder, a pinch of sea salt and 1 tsp coarsely ground black pepper. Pat the steaks dry with kitchen paper and sprinkle with the coffee rub.
Cook the potatoes in a saucepan of boiling water over a high heat for 10 minutes. Drain and tip into a bowl, then season lightly and spray with low-calorie cooking spray.
Spray the peppers with low-calorie cooking spray and season them lightly, too.
Spray a small non-stick frying pan with low-calorie cooking spray and place it over a medium heat (or put it on the barbecue). Cook the garlic briefly, until lightly golden, then stir in the thyme and tip into a bowl. Cook the peppers over a medium-high heat for 10 minutes or until the skins are black, turning often. Transfer to a bowl, cover with cling film and set aside until they’re cool enough to handle.
Put the potatoes in a non-stick griddle pan (or on the barbecue) and cook over direct medium-high heat for 5 minutes on each side. Meanwhile, break open the peppers and discard the stalks, seeds and skins. Cut the flesh into strips. Pop the potatoes and peppers on a baking tray and cover with foil to keep warm.
Spray the steaks with low-calorie cooking spray and cook in a non stick frying pan (or barbecue) over direct medium-high heat for 1½ minutes on each side for medium-rare, or until cooked to your liking. Rest the steaks, then divide between plates along with the potatoes and peppers. Sprinkle the steaks with the garlic mixture and serve with the thyme sprigs and some salad.