Argentinian Inspired

Beef Steak With Cumin & Paprika

I use this recipe as a basic mid week meal using any cut of beef steak I have available, it’s nice to cook it on the BBQ for that smokey flavour but its also a great cooked in a fry pan & ready in 10 minutes. 

You must serve it with some fluffy white rice & Served Best Green Sauce and homemade Aioli (look for the Sauces & Verde chapters in the Cookbook), or use store bought if low on time to complete the meal!

Use a cast iron fry pan, normal fry pan or BBQ to cook this dish.


200 – 250g per person
Steak of choice 

Cumin powder 
Paprika powder (not smoked) 
Served Best green sauce  
Homemade aioli 


  1. Season beef steak with cumin, paprika, salt & pepper on both sides. 
  2. Bring a fry pan to high heat then add a drizzle of oil. Once heated (about 2 minutes), add your steak one side down and fry for about 3 minutes on one side, then 2 minutes on the other side (for medium- rare). Take it off a minute earlier if you like it a little rarer, or add 2 minutes more for well done. 
  3. Remove beef from the pan immediately to prevent it from cooking with the residual heat of the fry pan, cover it with foil or a large bowl and let it rest for at least 5 minutes before serving. It should be a dark golden colour with seared edges and pink in the middle. 


For a dinner party, I would slice this cumin & paprika steak recipe into strips onto a platter, then add sliced chorizo (fried for a few minutes on each side until crispy) and lay it beside in three rows.

I add a side of Aioli, Served Best Green Sauce and some mustard for three condiments. A side of buttered cauliflower steak & lettuce, burrata and orange salad (look for the Sides & Salad sections of the Cookbook) with cut up crunchy baguette to make a beautiful shared meal.