Paprika and Coriander Rubbed Steaks With Orange-Coriander Salsa

Photo: Beverley Ann D'Cruz

Ingredients

2 1/4 inches steaks (preferably grass fed)

1 teaspoon paprika powder

1 teaspoon coriander powder

1/2 teaspoon pepper

salt to taste

olive oil for frying

For the salsa:

2 navel oranges, segmented and chopped

1 clove of garlic, sliced finely

1 spring onion, both green and white parts chopped finely

1/2 cup fresh coriander, chopped finely

1 tablespoon olive oil

pinch of dried chilli flakes

salt and pepper to taste

Preparation

Mix all the salsa ingredients together. Season to taste with some salt and pepper. Cover and reserve at room temperature.

Dab the steaks with a paper towel to get rid of excess moisture. Blend the paprika, coriander and pepper together and rub over the steaks. Heat a pan with some olive oil. Sear the steaks until they caramelise for about two minutes on each side so they remain pink in the centre.

Take the steaks off the heat. Season with salt on both sides. Tent loosely with foil and allow to sit for five minutes so that the juices redistribute. Slice the steaks as thin as possible against the grain and place on a platter.

Spoon over the orange salsa and pour over the excess juices. Serve immediately.

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About

Serve the steak and orange salsa over some spring greens for a substantial salad or use as a sandwich filler. It also travels well for a picnic. Just spoon over the salsa before you're ready to eat.