Char-Grilled Sirloin Steak with Spiced Chickpea Salad Recipe

The addition of chickpeas in this salad makes it a filling dinner. If you are lucky enough to have leftovers it makes a great work or school lunch the next day too.

We often double the recipe so we have enough for a few days. It's delicious without steak too. Grilled chicken is great with this salad too!

1 can Chickpeas, drained & dried

1 cob corn, silks removed

1 tub mixed salad leaves

1 Spanish onion, peeled & sliced

5 baby cucumbers, diced

1 avocado, diced

1 cup fresh peas

Handful pine nuts

Pinch onion powder

Pinch garlic powder

Pinch paprika

Pinch dried oregano

Pinch salt & pepper

2 sirloin steaks

¼ cup olive oil

3 tbsp red wine vinegar

1 tbsp balsamic vinegar

Turn to BBQ burner to low heat and close the hood. Keep an eye on your built-in thermometer – you’re looking for the temp to reach about 180°C.

Place chickpeas on an oven tray, drizzle over a little olive oil, and roast/BBQ off direct heat for about 20 mins or until browned.

Rub corn with olive oil, salt and pepper and grill over medium-low flame for about 3 mins each side. You want to keep a little crunch on them for freshness.

Cut the kernels off with a sharp knife close to the cob.

Meanwhile, combine onion powder, garlic powder, paprika, oregano, salt and pepper, sprinkle over cooked chickpeas, and toss to combine.

To Cook The Steak:

Heat BBQ over high flame.

Rub steaks with olive oil, salt and pepper and grill for 4 to 5 mins on each side for medium-rare.

Flip steak on its side and BBQ for a minute on each side to seal them and render the fat.

Remove from grill and wrap in foil for 5 mins before slicing to strips.

Layer everything up on a serving platter.

Combine olive oil, red wine vinegar and balsamic vinegar, pour over salad and enjoy!