Paprika steaks with chimichurri sauce
2
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Create a meal full of vibrant colour with paprika and chimichurri. Steak will never taste the same again and liven up the accompaniments with sweet potato mash.
Ingredients
Fresh flat-leaf parsley
¾ cup(s), coarsely chopped
Fresh coriander
½ cup(s), coarsely chopped
Fresh oregano
1 tbs, finely chopped
Garlic
1 clove(s), crushed
Red wine vinegar
¼ cup(s), (60ml)
Olive oil
1 tbs
Ground paprika
3 tsp
Orange sweet potato (kumara)
500 g, chopped
99% fat-free, plain Greek yoghurt, unsweetened
¼ cup(s), (60g)
Sugar snap peas
200 g, halved
Frozen green peas
1 cup(s), (120g)
Beef fillet (tenderloin), raw
384 g, (buy 4 x 120g) fat trimmed
Oil spray
1 x 3 second spray(s)
Instructions
1
Pound parsley, coriander, oregano, garlic, vinegar, oil and 1 teaspoon paprika in a mortar and pestle until a smooth paste forms (see note). Season with salt and pepper. Set chimichurri aside.
2
Boil, steam or microwave sweet potato until tender. Drain. Mash in a large bowl with yoghurt until smooth. Season with salt and pepper.
3
Meanwhile, boil, steam or microwave sugar snap peas and peas until tender. Drain. Add 1 tablespoon chimichurri and toss to combine.
4
Lightly spray beef with oil. Sprinkle with remaining paprika and season with salt and pepper. Heat a large non-stick frying pan over medium-high heat. Cook beef for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 5 minutes.
5
Drizzle beef with remaining chimichurri. Serve with mash and pea mixture.
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