Coriander, mint and chilli steak with chickpea salad

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

CorianderCilantroX, mint and chilli rub
2 tablespoons chopped fresh coriandercilantroX
1 tablespoon chopped fresh mint
¼ – ½ teaspoon chilli flakes
1 teaspoon grated zest of lemon
1 teaspoon ground coriandercilantroX
1 tablespoon olive oil
4 x 125g sirloin steaks, trimmed
200g green beans, trimmed, sliced
2 x 400g cans chickpeagarbanzoXsgarbanzosX in spring water, drained, rinsed
1 small bunch spinach, trimmed, leaves shredded
3 tomatoes, deseeded, diced
2 tablespoons chopped fresh coriandercilantroX
1 tablespoon lemon juice
2 teaspoons olive oil

Instructions

Stay Awake

1 Mix all rub ingredients together.

2 Coat sirloin steaks evenly on both sides with rub. Leave steaks to absorb rub for 5 minutes.

3 Meanwhile, immerse beans in a saucepan of boiling water to blanch for 2-3 minutes or until just tender. Refresh under cold running water then drain.

4 Place blanched beans in a salad bowl with remaining ingredients. Season salad with cracked black pepper and toss.

5 Set a grill pan or large non-stick frying pan over a medium–high heat (or heat BBQ to medium-high). Cook steaks for 2-3 minutes each side (for medium), or until done to your liking. Transfer cooked steaks to a large plate, cover and leave to rest for about 3 minutes.

6 Divide chickpea salad among 4 plates and top each with a coriander, mint and chilli steak then serve.

Variations

Make it gluten free: Check ground coriander in rub is gluten free.

HFG tip

This rub also fires up grilled lamb and chicken.

Nutrition Info (per serve)

Calories 474 cal

Kilojoules 1980 kJ

Protein 41 g

Total fat 20 g

Saturated fat 6 g

Carbohydrates 25 g

Sugar 8 g

Dietary fibre 12 g

Sodium 260 mg

Calcium 100 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.