[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 21/05/24. See terms.
Chargrilled steak with paprika

Chargrilled steak with paprika

Total Time
50 min
20 min
30 min
The smoky spice of paprika blended with cumin and oregano really makes this dish. You will need to cook the vegetables in batches, so to keep cooked steak and veggies warm, arrange on a platter and loosely cover with foil.


Olive oil

1 tbs


½ clove(s), chopped

Smoked paprika

¼ tsp

Dried oregano

¼ tsp

Ground cumin

¼ tsp

Beef, flank, raw

360 g


500 g, Lebanese variety, halved lengthwise

Red capsicum

2 medium, cut into 3cm thick strips


2 medium, thickly sliced

Oil spray

1 x 3 second spray(s)


  1. To make spice oil, combine oil, garlic, paprika, oregano and cumin in a small bowl.
  2. Season steak and vegetables with salt and pepper (see tip).
  3. Lightly spray a grill pan with oil and heat over medium-high heat until hot. Cook steak for about 5 minutes on each side for medium-rare (or until evenly charred and cooked to your liking). Transfer steak to a plate and rest for 5 minutes.
  4. Add eggplant, capsicum and onions to grill pan in batches. Cook, turning occasionally, for 8-10 minutes or until charred and tender.
  5. Thinly slice steak against the grain and arrange on a serving platter with eggplant, capsicum and onions. Drizzle over the spice oil and any steak juices remaining on plate.


TIP: Give this dish extra flavour boost by sprinkling a little paprika, cumin and oregano over steak and vegetables before seasoning with salt and pepper.