Seared beef with chickpea salad

Recipe from: 9/1/2003 12:00:00 AM

Ingredients 8
Servings 1
Minutes 10 minutes


Serving Change
  • 2
    red onions, chopped
  • 1
    small Chinese cabbage or bok choi, chredded
  • 8
    piquanté peppers, roughly chopped
  • 1
    can chickpeas, drained and rinsed
  • balsamic vinegar and olive oil for dressing
  • 4
    x 200 g rump or sirloin steaks
  • freshly ground black pepper
  • 20
    sunflower oil


10 minutes
Place the onions, cabbage or bok choi, piquanté peppers and chickpeas in a small bowl and drizzle with olive oil and balsamic vinegar. Toss to coat.
Cut the steak into four portions and coat well with freshly ground black pepper.
Heat a heavy-based, non-stick frying pan over a high heat and ad a little of the oil once the pan is hot.
Fry the steak until cooked to your liking, turning halfway through the cooking process.
Serve the steaks whole or sliced with prepared salad on the side.

Read more on: beef  |  shallow-fry


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