Mix 1 tbsp oil with the paprika and brush the steaks. Heat a frying pan over a medium-high heat and cook for 4-5 minutes, until cooked through, with no remaining trace of pink. Remove from the pan, cover with foil and leave to rest.
Place the runner beans in a saucepan and cook for 3 minutes. Drain and transfer to a large bowl.
Add the oranges, cucumber, chilli, poppy seeds, feta and coriander, then stir gently to combine.
Divide the salad onto plates and top with the sliced pork steaks.
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