Paprika beef steaks with chimichurri sauce and wedges

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Change up your week with this South American-inspired paprika beef served with chimichurri sauce and wedges.


900g pkt frozen potato wedges
4 x 250g Coles Australian beef scotch fillet steaks
1/2 cup (125ml) extra virgin olive oil
1 tablespoon smoked paprika
2/3 cup chopped flat-leaf parsley
1/3 cup chopped oregano
1 garlic clove, finely chopped
1 small red chilli, seeded, finely chopped
3 teaspoons white vinegar
Salad leaves, to serve
Flat-leaf parsley leaves, to garnish


Bake wedges following packet directions.
Meanwhile, brush steaks with 1 tablespoon oil. Sprinkle with paprika. Heat a large frying pan over medium-high heat. Cook steaks for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 mins to rest.
Combine remaining oil, chopped parsley, oregano, garlic, chilli, and vinegar in a small bowl. Season.
Divide steaks, wedges, and salad among serving plates. Drizzle the chimichurri sauce over the steaks and top with parsley leaves.

Credits: Taste