1. Set oven to 250°C. Place potatoes in a saucepan, cover with water. Bring to the boil, simmer for 10-15 minutes, or until tender but still firm.

2. Chop capsicum. Cook in a pan with oil over high heat until soft. Blend with yoghurt and garlic using a stick mixer. Season to taste and set aside in the fridge.

3. Drain potatoes, toss with oregano and oil on a lined baking tray. Flatten using a base of a mug. Season with salt and pepper, bake for 15 minutes, or until golden.

4. Prepare and toss side salad ingredients in a bowl.

5. Reheat pan over high heat. Coat beef with oil. Cook for 1 minute on each side. Set aside on a plate as you go.

6. Reduce heat to medium, add olive oil, garlic, paprika (see tip) and lemon. Heat through, pour over steaks. Serve with smashed potatoes, aioli and salad.

Tip!
Use a mix of both paprikas for a mild smoky flavour.
Make sure the pan in very hot before cooking steaks.

800g baby potatoes

capsicum aioli
1 red capsicum
1 tbsp oil, for cooking
1/2 tub (100g) natural yoghurt
1/2 garlic clove, crushed

1 tsp dried oregano
2 tbsp oil, for cooking

side salad
1 baby cos lettuce, rinsed & chopped
1/2 punnet cherry tomatoes, halved
2 celery sticks, sliced

10-pk beef scallopini
1 tbsp oil, for cooking

3 tbsp olive oil
3 garlic cloves, thinly sliced
2 tsp smoked or ground paprika
1/2 lemon, juice

salt and pepper, for seasoning