Smokey Steak with Warm Chickpea and Capsicum Salad
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.
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.
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.
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.
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.