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Smoky beef with ancient grain salad

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Served on top of a hearty ancient grain salad and topped with a creamy dressing, this Smoky beef recipe makes for an easy and delicious midweek meal.

  • Serves4
  • Cook time5 minutes
  • Prep time15 minutes, (+ 5 mins resting)
Smoky beef with ancient grain salad


  • 2 tbs extra virgin olive oil
  • 3 tsp smoked paprika
  • 1 tsp dried oregano
  • 700g Coles Australian Beef Rump Steaks
  • 2 x 250g pkts Coles 7 Ancient Grains Microwavable Rice
  • 2 spring onions, thinly sliced diagonally
  • 60g pkt Coles Australian Baby Spinach
  • 200g Perino tomatoes, halved
  • 1 Lebanese cucumber, thinly sliced into rounds
  • 2 tbs lemon juice
  • Greek yoghurt, to serve
  • Lemon wedges, to serve
  • Smoked paprika, extra, to serve

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

    Combine 1 tbs oil, paprika and oregano in a medium bowl. Season. Add the beef and toss to coat.

  2. Step 2

    Heat a barbecue or chargrill pan to medium-high heat. Cook the beef for 2 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest for 5 mins. Thinly slice.
  3. Step 3

    Meanwhile, cook the grain mix according to packet instructions. Transfer to a large bowl. Set aside to cool for 5 mins. Stir in remaining oil, spring onion, spinach, tomato, cucumber and lemon juice. Season with salt and pepper.
  4. Step 4

    Divide the salad between serving plates and top with the beef, yoghurt and lemon wedges. Sprinkle yoghurt with extra paprika.