Spice-crusted beef with chickpeas, kale and radish salad
Dried chilli flakes
Lean beef sirloin steak
400 g, (Buy 2 x 250g) fat trimmed
1 x 3 second spray(s)
100 g, coarsely chopped
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
160 g, thinly sliced
4 medium, thinly sliced
- 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.
- 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.
- 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.
- Thickly slice steaks and serve with salad.