Featured Recipe

Smokey Steak with Warm Chickpea and Capsicum Salad

  • Serves 4
  • Prep Time 10 mins
  • Cooking Time 10mins
Smokey Steak with Warm Chickpea and Capsicum Salad


  • Serves 4

To serve

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  1. Slice capsicum into 1 cm strips. Cut peel off oranges and slice into rounds. Combine yoghurt, paprika and lemon juice in a small bowl, set aside.
  2. Sprinkle both sides of steak with paprika and cumin, season with a pinch of salt and pepper, and drizzle with 2 tsp oil. Rub the spices into the meat.
  3. Preheat a BBQ or grill pan to medium-high. Cook for 3 - 4 mins per side, or until cooked to your liking. Transfer to a clean plate, cover with foil and rest.
  4. Place a clean heavy-based skillet over high heat. Add 1 tbsp oil, and capsicum strips. Cook 3 - 5 mins until capsicum is charred on the edges and starting to soften. Add chickpeas and spinach, and stir until spinach is just wilted.
  5. Transfer vegetables to a bowl, season with salt and pepper, and add orange slices. Serve steak with salad and yoghurt sauce.


  • Scotch fillet can be swapped with porterhouse or rump steak.
  • Chickpeas can be substituted with white beans or lentils.