Paprika steak with capsicum chimichurri

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How to make Paprika steak with capsicum chimichurri

  • Yield : 4
  • Prep Time : 0:05
  • Cook Time : 0:10
  • Total Time : 0:15

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

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.

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