| | Paprika steak with capsicum chimichurri
Paprika steak with capsicum chimichurri
Paprika steak with capsicum chimichurri 4.3-5 9
  • Calories: 2358 kj
  • Fat: 40g
  • Carbohydrates: 7g

How to Make:

  1. Heat a barbecue grill or chargrill on high. Spray the beef with olive oil spray and sprinkle with 2 tsp of the paprika. Season well.
  2. Cook the beef on the grill for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  3. Meanwhile, cook the baby broccoli and asparagus on the grill, turning, for 2-3 mins or until bright green and tender crisp. Transfer to a plate.
  4. While the baby broccoli mixture is cooking, place the capsicum, parsley, coriander, mint, rosemary, oil, vinegar and remaining paprika in a medium bowl and stir to combine. Season.
  5. Thinly slice the beef. Arrange the beef on a large serving plate with the baby broccoli mixture and rocket. Spoon the capsicum mixture over the beef and serve immediately.
Time for preparing:
10 min.
Servings:
4

Ingredients:

  • 600g Coles Australian No Added Hormones Beef Scotch Fillet Steak
  • 2 1/2 teaspoons smoked paprika
  • 2 bunches baby broccoli
  • 1 bunch asparagus, woody ends trimmed
  • 330g jar roasted peppers (capsicum), drained, seeded, coarsely chopped
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 1/4 cup coarsely chopped coriander
  • 1/4 cup coarsely chopped mint
  • 1 1/2 tablespoons coarsely chopped rosemary
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons red wine vinegar
  • 60g pkt Coles Australian Baby Rocket
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