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How to make Steak with walnut romesco and chickpea smash

Yield = 4
Prep time: 0:05
Cook time: 0:40
Total time: 0:45

Ingredients

  • 4 (about 200g each) eye fillet steaks
  • 60ml (1/4 cup) extra virgin olive oil
  • 1/2 red onion, finely chopped
  • 1 garlic clove, crushed
  • 2 x 400g cans chickpeas, rinsed, drained
  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • 120g baby spinach
  • Extra virgin olive oil, to drizzle
  • Baby herbs, to serve

Walnut romesco

  • 1 red capsicum, halved, seeded
  • 1 long red chilli, halved
  • 3 whole garlic cloves
  • 1 1/2 tablespoons extra virgin olive oil
  • 55g (1/2 cup) walnuts, toasted
  • 1/2 teaspoon sweet paprika
  • 1 tablespoon red wine vinegar

Method

  • Step 1 For the walnut romesco, preheat the oven to 220C/200C fan forced. Line a baking tray with baking paper. Place the capsicum and chilli, skin side up, on prepared tray. Add garlic. Drizzle with 1 tsp oil. Season. Roast for 15 minutes or until tender. Place chilli and garlic in a bowl. Turn capsicum and cook for a further 10 minutes or until tender.
  • Step 2 Remove skin from the garlic and discard. Process the capsicum, chilli, garlic flesh, walnuts and paprika in a food processor until well combined. Combine the remaining oil and vinegar in a jug. Add to the capsicum mixture, with the motor running, in a slow steady stream until a smooth paste forms. Season.
  • Step 3 Reduce oven to 180C/160C fan forced. Line a baking tray with baking paper. Drizzle steaks with 2 tsp oil. Season. Heat a non-stick frying pan over medium heat. Cook the steaks, turning, for 5 minutes or until browned. Transfer to prepared tray and bake for 8-10 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside to rest for 5 minutes.
  • Step 4 Meanwhile, add the remaining oil to the frying pan over medium-low heat. Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Stir in the chickpeas for 2 minutes or until warmed through. Remove from heat and add the lemon juice and water. Coarsely mash. Return to heat and add the spinach. Cook, stirring, for 1-2 minutes or until just wilted. Season.
  • Step 5 Divide chickpea smash among plates. Top with the steak and a spoonful of romesco. Drizzle with extra oil and sprinkle with herbs.