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Paprika steak with capsicum chimichurri
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Whip up a flavorful paprika steak with capsicum chimichurri in just 15 minutes.
Ingredients:
  • 600g No Added Hormones Beef Scotch Fillet Steak
  • 6.25 gm smoked paprika
  • 2 bunches baby broccoli
  • 1 bunch asparagus, woody ends trimmed
  • 330g jar roasted peppers (capsicum), drained, seeded, coarsely chopped
  • 125.00 ml coarsely chopped flat-leaf parsley
  • 62.50 ml coarsely chopped coriander
  • 62.50 ml coarsely chopped mint
  • 30.00 ml coarsely chopped rosemary
  • 60ml olive oil
  • 40.00 ml red wine vinegar
  • 60g pkt Baby Rocket
Instructions:
  • Preheat a barbecue grill or chargrill to high heat. Coat the beef with olive oil spray and generously sprinkle with 2 tsp of paprika. Season to taste.
  • Grill the beef for 2-3 minutes on each side for a perfect medium cook, or adjust to your preference. Place on a plate, cover with foil, and let it rest for 5 minutes before serving.
  • Grill the baby broccoli and asparagus until bright green and tender crisp, turning occasionally, for 2-3 minutes. Plate and serve.
  • Combine capsicum, parsley, coriander, mint, rosemary, olive oil, vinegar, and remaining paprika in a medium bowl. Season to taste while the baby broccoli mixture cooks.
  • Slice the beef thinly and layer it beautifully on a large serving plate with the baby broccoli and rocket. Drizzle the capsicum mixture over the beef and serve right away.

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