Paprika Steaks with Tomato, Avocado & Pineapple Salad

By MiNDFOOD

Paprika Steaks with Tomato, Avocado & Pineapple Salad
This quick and easy dinner option will have everyone clamouring for seconds. Tossed with fresh, in-season vegetables and prepare to impress.

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

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