Chargrilled steak with paprika
2
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
1 tbs
Garlic
½ clove(s), chopped
Smoked paprika
¼ tsp
Dried oregano
¼ tsp
Ground cumin
¼ tsp
Beef, flank, raw
360 g
Eggplant
500 g, Lebanese variety, halved lengthwise
Red capsicum
2 medium, cut into 3cm thick strips
Onion
2 medium, thickly sliced
Oil spray
1 x 3 second spray(s)
Instructions
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.
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