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Photo of Paprika steaks with chimichurri sauce by WW

Paprika steaks with chimichurri sauce

Total Time
45 min
20 min
25 min
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.


Fresh flat-leaf parsley

¾ cup(s), coarsely chopped

Fresh coriander

½ cup(s), coarsely chopped

Fresh oregano

1 tbs, finely chopped


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)


  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.


TIPS: If you don’t have a mortar and pestle, chimichurri can also be made in a blender or small food processor.Cook an extra 100g steak to make an Open beef & hummus toasted Turkish for lunch the next day. Cover and place in fridge. The next day, top 100g Turkish bread (toasted) with steak (sliced), 1 tablespoon low-fat hummus, 20g baby rocket leaves and 1/2 tomato (thinly sliced).