Prep Time: mins
Cook Time: 20 mins
Description:
Perfect any time of the year. The salad can be made in advance and warmed up when you need it. Add the parsley and lemon at the last minutes
Ingredients:
• 4
striploin steaks
• 1
tsp of
garam masala
• 1
tbsp of
rapeseed or olive oil
• a
twist of
salt and freshly ground black pepper
Tomato and Chickpea Salad:
• 1
tbsp of
rapeseed or olive oil
• 1
shallot, peeled and finely sliced
• 1
garlic clove, peeled and chopped
• 400
gram of
tin of chickpeas, drained and rinsed
• 1
tsp of
garam masala
• 250
grams of
cherry tomatoes, halved
• handful
parsley, chopped
• 1/2
fresh lemon
To Serve:
• some
crispy sautéed potatoes
Cooking Method:
Combine the garam masala with the oil then brush this mixture over the steaks.
Heat a griddle pan or barbecue until really hot. Season the steaks with salt and pepper.
Then cook for about 2 minutes on each side for rare or until cooked to your liking. Timing will depend on the thickness of the steaks. Allow to rest before serving with the chickpea salad.
To Make the Salad:
Heat a little oil in a non-stick frying pan. Add the shallot and garlic and cook for 2-3 minutes.
Then add the chickpeas and cook for another couple of minutes.
Next, add the garam masala, tomatoes, salt and pepper. Cook for five minutes.
Then stir through the parsley and juice of half a lemon.
Serve warm with the steaks and sautéed potatoes.
