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Steak with walnut romesco and chickpea smash
Steak with walnut romesco and chickpea smash
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Elevate your steak dinner with bold Spanish flavors for four.
Ingredients:
  • 4 (about 200g each) eye fillet steaks
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 x 400g cans chickpeas, rinsed, drained
  • 42.00 gm lemon juice
  • 20.00 gm water
  • 120g baby spinach
  • Extra virgin olive oil, to drizzle
  • Baby herbs, to serve
  • 1 red capsicum, halved, seeded
  • 1 long red chilli, halved
  • 3 whole garlic cloves
  • 27.30 gm extra virgin olive oil
  • 55g (1/2 cup) walnuts, toasted
  • 1.25 gm sweet paprika
  • 20.00 ml red wine vinegar
Instructions:
  • Preheat the oven to 220C/200C fan forced and line a baking tray with baking paper. Arrange capsicum and chilli skin side up on the tray, add garlic, drizzle with 1 tsp oil, season, and roast for 15 minutes until tender. Place chilli and garlic in a bowl, flip capsicum, and roast for another 10 minutes until tender.
  • Peel the garlic and discard the skin. Blend capsicum, chilli, peeled garlic, walnuts, and paprika in a food processor until smooth. Slowly pour the remaining oil and vinegar into the mixture while the processor is running until a creamy paste forms. Season to taste.
  • 1. Preheat the oven to 180C/160C fan forced and line a baking tray with baking paper. 2. Drizzle 2 tsp oil over the steaks and season with salt and pepper. 3. Heat a non-stick frying pan over medium heat and cook the steaks for 5 minutes, turning occasionally until browned. 4. Transfer the steaks to the prepared baking tray and bake for 8-10 minutes for medium doneness or until cooked to your preference. 5. Remove the steaks from the oven and transfer to a plate. Let them rest for 5 minutes before serving.
  • In a frying pan over medium-low heat, add the rest of the oil. Sauté the onion and garlic for 3 minutes until soft. Add the chickpeas and cook for 2 minutes until heated. Take off the heat, mix in lemon juice and water, then gently mash. Return to heat, add spinach, stir for 1-2 minutes until wilted. Season to taste.
  • Plate the chickpea smash evenly. Arrange the steak over the chickpea smash and add a dollop of romesco. Finish with a drizzle of extra oil and a sprinkle of herbs.

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