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Photo of Lemon and paprika steaks by WW

Lemon and paprika steaks

Total Time
3 hr 45 min
30 min
15 min
This steak is bursting with flavour after being marinated for 3 hours and when combined with the grilled capsicum and olive salad, makes a perfect entertaining dish.


Lemon juice

¼ cup(s), (60ml)

Olive oil

2 tbs

Ground paprika

2 tsp, (mild)

Smoked paprika

1 tsp

Beef rump steak, raw

640 g, (buy 800g), fat trimmed

Red capsicum

2 medium, quartered

Red onion

1 small, thinly sliced

Pitted green olives

90 g, (3/4 cup)


2 cup(s), (60g)

Balsamic vinegar

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Combine juice, half the oil and paprikas in a large glass or ceramic dish. Add beef and turn to coat. Cover and place in fridge for 3 hours (see note).
  2. Preheat oven grill on high. Line a baking tray with foil. Place capsicums, skin-side up, on prepared tray and lightly spray with oil. Grill capsicum for 5–7 minutes or until skin blisters. Place in a plastic bag and set aside for 5 minutes to cool. Peel and discard skin. Coarsely chop capsicum and place in a large bowl.
  3. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook beef for 5 minutes each side or until cooked to your liking. Cover beef with foil and set aside to rest for 5 minutes before slicing thickly.
  4. Add onion, olives, rocket and vinegar to capsicum. Season with pepper. Toss gently to combine. Serve salad with beef.


SERVING SUGGESTION: Steamed zucchini slices, plus toasted sourdough bread. TIP: Avoid marinating the beef for more than 3 hours as the marinade may develop a bitter flavour.