- 0:10 Prep
- 0:12 Cook
- 4 Servings
- Capable cooks
Serve sizzle steaks with curried chickpeas and steamed baby potatoes for a meal the whole family will love.
Ingredients
- 2 tablespoons olive oil
- 1 medium brown onion, halved, thinly sliced
- 410g can Indian style chopped tomatoes with curry spices
- 400g can chickpeas, drained, rinsed
- 100g baby spinach
- 8 (385g total) beef sizzle steaks
- Steamed chat potatoes, to serve
Method
- Step 1Heat half the oil in a medium saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until golden and softened. Add tomato and chickpeas. Cook, stirring, for 2 to 3 minutes or until heated through. Stir through spinach. Cook for 1 to 2 minutes or until spinach has wilted.
- Step 2Heat a large frying pan over medium-high heat. Drizzle steaks with remaining oil. Cook for 30 seconds each side for medium or until cooked to your liking. Serve steaks with tomato mixture and steamed potatoes.
- Low carb
- Low sugar
- Lower gi
Nutrition
2359 kj
Energy
34g
Fat Total
11g
Saturated Fat
5g
Fibre
47g
Protein
108mg
Cholesterol
601.37mg
Sodium
6g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
Beef sizzle steaks are thin steaks available from some supermarkets. You could use 4 (400g total) minute steaks instead. Cook for 1 minute each side for medium or until cooked to your liking.
Budget tip: By using sizzle steaks instead of rump steaks we’ve saved you around $7.01 in total.
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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