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Paprika-spiced steak with bean & avocado salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Savory steak and salad bundled in cozy tortilla wraps - a hands-on treat!
Ingredients:
  • 10.00 gm paprika
  • 1/2 tsp dried red chilli flakes
  • 4 (about 150g each) beef rump steaks
  • 18.20 gm olive oil
  • 400g can no-added-salt four-bean mix, rinsed, drained
  • 4 shallots, pale section only, trimmed, thinly sliced
  • 1 red capsicum, seeded, cut into 5mm pieces
  • 1 avocado, halved, peeled, coarsely chopped
  • 62.50 ml chopped fresh coriander
  • 21.00 gm fresh lime juice
  • 4 Multigrain Tortillas
Instructions:
  • In a small bowl, mix paprika and chilli flakes. Season both sides of the steaks with the mixture. Heat half the oil in a large non-stick frying pan over medium-high heat. Sear the steaks for 3 minutes on each side for a medium doneness or to your preference. Place the cooked steaks on a plate, cover with foil, and let them rest for 3-4 minutes before serving.
  • In a large bowl, combine the beans, shallot, capsicum, avocado, coriander, lime juice, and remaining oil. Gently toss together and season with salt and pepper. Warm the tortillas in the microwave on High for 30 seconds.
  • Slice the steaks thickly against the grain and plate with the salad and tortillas.

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