Lemon and paprika steaks
2
Points®
Total time: 3 hr 45 min • Prep: 30 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
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)
Rocket
2 cup(s), (60g)
Balsamic vinegar
1 tbs
Oil spray
1 x 3 second spray(s)
Instructions
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.
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