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Grilled steak with beetroot and chickpea salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Quick and succulent steak ready in under 30 minutes.
Ingredients:
  • 4 x 150g beef rump steaks
  • 9.20 gm olive oil
  • 120g bag four leaf salad mix
  • 400g can chickpeas, drained, rinsed
  • 450g can baby beets, drained, halved
  • 1/2 red onion, thinly sliced
  • 1/2 x 350g jar marinated fetta, reserving 2 tbsp marinating oil
Instructions:
  • Drizzle steaks with oil, then generously season with salt and pepper. Preheat a chargrill pan over high heat. Sear steaks for 2 to 3 minutes on each side for medium doneness or until desired level of doneness is achieved. Rest steaks, tented with foil, for 5 minutes before serving.
  • In a large bowl, mix together salad leaves, chickpeas, and beets. Sprinkle with onion and crumbled fetta. Drizzle with infused oil. Toss gently to blend flavors.
  • Present the succulent steaks accompanied by a crisp and refreshing salad.

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