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Bookmark Recipe

Steaks with Warm Tomato and Chickpea Salad

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.

4 people
20 min

Ingredients

  • 4 striploin steaks
    1 teasp. garam masala
    1 tablesp. rapeseed or olive oil
    Salt and freshly ground black pepper

  • 1 tablesp. rapeseed or olive oil
    1 shallot, peeled and finely sliced
    1 garlic clove, peeled and chopped
    400g tin of chickpeas, drained and rinsed
    1 teasp. garam masala
    250g cherry tomatoes, halved
    Handful parsley, chopped
    Juice of ½ a lemon

Steaks

  • 4 striploin steaks
    1 teasp. garam masala
    1 tablesp. rapeseed or olive oil
    Salt and freshly ground black pepper

Tomato and Chickpea Salad

  • 1 tablesp. rapeseed or olive oil
    1 shallot, peeled and finely sliced
    1 garlic clove, peeled and chopped
    400g tin of chickpeas, drained and rinsed
    1 teasp. garam masala
    250g cherry tomatoes, halved
    Handful parsley, chopped
    Juice of ½ a lemon

Method

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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. Then 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.

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Method

Copy Text

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. Then 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.

Beef Steaks with Warm Tomato and Chickpea Salad