Paprika-spiced steak with bean & avocado salad

Cooking Salads Paprika-spiced steak with bean & avocado salad

No need for cutlery - scoop up steak and salad with warm tortilla wraps.

  1. Combine the paprika and chilli flakes in a small bowl. Sprinkle over both sides of the steaks. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook the steaks for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3-4 minutes to rest.
  2. Meanwhile, place the beans, shallot, capsicum, avocado, coriander, lime juice and remaining oil in a large bowl. Toss gently to combine. Season with salt and pepper. Warm the tortillas in the microwave on High/800watts/100% for 30 seconds.
  3. Thickly slice the steaks across the grain. Serve with the salad and tortillas.

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1 tbsp paprika
1/2 tsp dried red chilli flakes
4 beef rump steaks
1 tbsp olive oil
400g can no-added-salt four-bean mix, rinsed, drained
4 shallots, pale section only, trimmed, thinly sliced
1 red capsicum, seeded, cut into 5mm pieces
1 avocado, halved, peeled, coarsely chopped
1/4 cup chopped fresh coriander
1 tbsp fresh lime juice
4 Mission Multigrain Tortillas

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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