A heady spin of Spanish flavours add depth and dimension to this steak dinner for four.
Ingredients
- 4 (about 200g each) eye fillet steaks
- 60ml (1/4 cup) extra virgin olive oil
- 1/2 red onion, finely chopped
- 1 garlic clove, crushed
- 2 x 400g cans chickpeas, rinsed, drained
- 2 tablespoons lemon juice
- 1 tablespoon water
- 120g baby spinach
- Extra virgin olive oil, to drizzle
- Baby herbs, to serve
Walnut romesco
- 1 red capsicum, halved, seeded
- 1 long red chilli, halved
- 3 whole garlic cloves
- 1 1/2 tablespoons extra virgin olive oil
- 55g (1/2 cup) walnuts, toasted
- 1/2 teaspoon sweet paprika
- 1 tablespoon red wine vinegar
Equipment
- Food processor
Method
- Step 1For the walnut romesco, preheat the oven to 220C/200C fan forced. Line a baking tray with baking paper. Place the capsicum and chilli, skin side up, on prepared tray. Add garlic. Drizzle with 1 tsp oil. Season. Roast for 15 minutes or until tender. Place chilli and garlic in a bowl. Turn capsicum and cook for a further 10 minutes or until tender.
- Step 2Remove skin from the garlic and discard. Process the capsicum, chilli, garlic flesh, walnuts and paprika in a food processor until well combined. Combine the remaining oil and vinegar in a jug. Add to the capsicum mixture, with the motor running, in a slow steady stream until a smooth paste forms. Season.
- Step 3Reduce oven to 180C/160C fan forced. Line a baking tray with baking paper. Drizzle steaks with 2 tsp oil. Season. Heat a non-stick frying pan over medium heat. Cook the steaks, turning, for 5 minutes or until browned. Transfer to prepared tray and bake for 8-10 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside to rest for 5 minutes.
- Step 4Meanwhile, add the remaining oil to the frying pan over medium-low heat. Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Stir in the chickpeas for 2 minutes or until warmed through. Remove from heat and add the lemon juice and water. Coarsely mash. Return to heat and add the spinach. Cook, stirring, for 1-2 minutes or until just wilted. Season.
- Step 5Divide chickpea smash among plates. Top with the steak and a spoonful of romesco. Drizzle with extra oil and sprinkle with herbs.
- High protein
- Low carb
- Lower gi
Nutrition
3174 kj
Energy
44g
Fat Total
8g
Saturated Fat
9g
Fibre
64g
Protein
22g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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