Paprika Steaks with Tomato, Avocado & Pineapple Salad

Paprika steaks
This quick and easy dinner option will have everyone clamouring for seconds. Toss fresh, in-season vegetables with homemade Paprika Oil and prepare to impress.

Paprika Steaks with Tomato, Avocado & Pineapple Salad Recipe

Serves 4


¼ cup olive oil
2 tsp smoked paprika
4 x scotch fillet steaks
½ cup coriander leaves, finely
chopped, extra to serve
2 tbsp lime juice
1 punnet mixed cherry tomatoes
¼ pineapple, skin removed, cut
into thin strips
2 avocados, cut into wedges


Combine oil and paprika in a bowl. Reserve half.

Place steaks in remaining paprika oil and season with salt and freshly ground black pepper. Heat a chargrill pan over medium heat, add steaks and cook for 4 minutes each side for medium rare or until cooked to your liking. Transfer to a plate, cover and leave to rest for 5 minutes.

Combine reserved paprika oil with coriander and lime juice; season to taste with salt and freshly ground black pepper. Arrange tomatoes, pineapple and avocado on plates and drizzle with paprika oil.

Top with extra coriander leaves and serve with steaks.

Smart Tip:

This dish would be great with chicken thighs or a piece of fish instead of steak


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login