Spice-crusted beef with chickpeas, kale and radish salad
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Make your beef sing with the delicious flavours of cumin and cinnamon, barbecued to perfection and served with a fresh, tasty salad of kale and radish.
Ingredients
Sesame seeds
1 tbs
Ground cumin
1 tsp
Ground cinnamon
¼ tsp
Dried chilli flakes
½ tsp
Beef sirloin steak, raw
400 g, (Buy 2 x 250g) fat trimmed
Olive oil
2 tsp
Oil spray
1 x 3 second spray(s)
Lemon juice
2 tsp
Honey
1 tsp
Kale
100 g, coarsely chopped
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
Snow peas
160 g, thinly sliced
Red radish
4 large, thinly sliced
Instructions
1
Combine sesame seeds, cumin, cinnamon and chilli flakes on a large plate. Press beef into spice mixture to coat. Brush beef with 1 teaspoon oil and refrigerate.
2
Bring steaks out of the fridge at least 10 minutes before cooking. Heat barbecue or chargrill over medium-high heat until very hot (steaks should sizzle as soon as they hit the pan). Lightly spray steaks with oil and season with salt and pepper. Cook, turning once only, until cooked to your liking. Transfer steaks to a plate and loosely cover with foil. Set aside for 5-10 minutes to rest.
3
Meanwhile, whisk juice, honey and remaining oil in a large bowl until combined. Add kale and mix with your hands until leaves are coated in dressing. Add chickpeas, snow peas and radish. Toss gently to combine.
4
Thickly slice steaks and serve with salad.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.