“This paprika steak salad with veg and feta is a great way to enjoy rib-eye steaks in a ‘lighter’ way. It is a delicious, filling and rather colourful warm salad that can be thrown together in 30 minutes! Do not skip the smoked paprika, its the most beautiful dominant flavour in this dish (and different to regular ground paprika, so please try and source it). It is available at all stores, but if you still struggle, you can get it online. The servings are very generous, so if you prefer, you could stretch this to 3-4 people instead as a lighter lunch. For me though, well, I could never share my steak. ” – Monya
“This is a great idea for you to bookmark if you are cooking for one and can’t be bothered with an accompanying sauce. After frying the steak to perfection (I hope your perfection is the same as my perfection: medium-rare) and leaving it to rest, I simply deglazed the pan with lemon juice and used the zingy rendered juices from the pan (after cooling a little) and tossed it with wild rocket (arugula). The steak Tagliata only requires a generous scattering of salt flakes and finely shaved Parmesan. If you have a microplane, finely grate a little lemon zest into the salad too. Winner winner singleton’s dinner!” – Monya
