Quick & Easy

Smoky piquant steak and roasted beetroot salad

Warm steak seasoned with smoked paprika makes for a filling and delicious salad packed with protein and flavour.
smoky piquant steak and roasted beetroot salad



1.Preheat oven to 180°C/160°C fan-forced.
2.Combine beef, paprika, half the oil and half the oregano in medium bowl. Cover; refrigerate.
3.Meanwhile, combine beetroot with garlic and remaining oil in a large shallow baking dish. Roast about 20 minutes or until beetroot is tender.
4.Cook beef, in batches, in heated oiled large frying pan until cooked as desired. Remove from pan; stand 5 minutes. Slice thickly; cover to keep warm.
5.Meanwhile, whisk vinegar and sugar in large bowl; add sliced beef, beetroot, remaining oregano and spinach, toss to combine.

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