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Paprika rubbed steak/fish with roast pumpkin salad
Paprika rubbed steak/fish with roast pumpkin salad
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
One versatile recipe to please all tastes with ease and no stress.
Ingredients:
  • 800g pumpkin, peeled, cut into 2cm pieces
  • 1 large red onion, cut into thin wedges
  • 36.40 gm olive oil
  • 5.00 gm sweet paprika
  • 2 (200g each) heart-smart beef rump steaks
  • 2 (200g each) firm white fish fillets (see note)
  • 50g baby spinach
  • 40.00 ml pepitas (pumpkin seeds)
  • 60g feta, crumbled
  • 28.60 gm honey
  • 31.50 gm lemon juice
  • 18.40 gm oil
Instructions:
  • - Preheat the oven to 220°C/200°C fan-forced. - Line a large baking tray with baking paper. - Spread pumpkin and onion on the tray. - Drizzle with 1 tablespoon of oil and season with salt and pepper. - Toss to coat the vegetables evenly. - Roast for 25 to 30 minutes until the pumpkin is tender.
  • In a bowl, mix paprika with the remaining oil. Season with salt and pepper. Place beef on one plate and fish on another. Spread the paprika mixture evenly over the beef and fish, gently rubbing to coat them both.
  • Create the dressing by combining honey, lemon juice, and oil in a bowl. Whisk until the honey is completely dissolved, then season with salt and pepper to taste.
  • Preheat a barbecue plate or chargrill over medium-high heat. Cook beef for 3 to 4 minutes on each side for a medium doneness, then transfer to a plate and cover with foil to rest for 5 minutes. Cook fish for 2 to 3 minutes on each side until fully cooked.
  • Combine the pumpkin mixture in a bowl with spinach, pepitas, feta, and dressing. Toss together and serve with steak and fish.

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