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Paprika beef steaks with chimichurri sauce and wedges

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Looking for an easy midweek meal? Make these Beef steaks with chimichurri sauce and wedges. Tasty, filling and full of goodness, it's guaranteed to impress.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes
Paprika beef steaks with chimichurri sauce and wedges


  • 900g pkt frozen potato wedges
  • 4 x 250g Coles Australian Beef Scotch Fillet Steaks
  • ½ cup (125ml) extra virgin olive oil
  • 1 tbs smoked paprika
  • ⅔ cup chopped flat-leaf parsley
  • ⅓ cup chopped oregano
  • 1 garlic clove, finely chopped
  • 1 small red chilli, seeded, finely chopped
  • 3 tsp white vinegar
  • Salad leaves, to serve
  • Flat-leaf parsley leaves, to garnish

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Bake wedges following pkt directions.
  2. Step 2

    Meanwhile, brush steaks with 1 tbs oil. Sprinkle with paprika. Heat a large frying pan over medium-high heat. Cook steaks for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 mins to rest.

  3. Step 3

    Combine remaining oil, chopped parsley, oregano, garlic, chilli and vinegar in a small bowl. Season.
  4. Step 4

    Divide steaks, wedges and salad among serving plates. Drizzle the chimichurri sauce over the steaks and top with parsley leaves.