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Paprika rubbed steak/fish with roast pumpkin salad

  • 0:15 Prep
  • 0:40 Cook
  • 4 Servings


  • 800g pumpkin, peeled, cut into 2cm pieces
  • 1 large red onion, cut into thin wedges
  • 2 tablespoons olive oil
  • 2 teaspoons sweet paprika
  • 2 (200g each) heart-smart beef rump steaks
  • 2 (200g each) firm white fish fillets (see note)
  • 50g baby spinach
  • 2 tablespoons pepitas (pumpkin seeds)
  • 60g feta, crumbled

Honey dressing

  • 1 tablespoon honey
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon oil


  • 1
    Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place pumpkin and onion on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to coat. Roast for 25 to 30 minutes or until pumpkin is tender.
  • 2
    Combine paprika and remaining oil in a bowl. Season with salt and pepper. Place beef and fish on separate plates. Divide paprika mixture between beef and fish. Rub to coat.
  • 3
    Make dressing: Place honey, lemon juice and oil in a bowl. Whisk until honey has dissolved. Season with salt and pepper.
  • 4
    Heat a barbecue plate or chargrill on medium-high heat. Add beef. Cook for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Cook fish for 2 to 3 minutes each side or until cooked through.
  • 5
    Place pumpkin mixture in a bowl. Add spinach, pepitas, feta and dressing. Toss to combine. Serve steak and fish with salad.

Source: taste.com.au


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