Portugese Beef with Chickpea Salad

Recipe provided by: New Idea

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Ingredients

2 tsps Portuguese seasoning
1 tsp finely grated lemon rind
1 clove garlic, crushed
1 tblsp chopped parsley
80g butter, chopped, at room temperature
4 beef sirloin steaks

Chickpea Salad

1 Lebanese cucumber
250g punnet cherry tomatoes, halved
1 small red onion, chopped
2 tblsps olive oil
1 tblsp lemon juice
1/4 cup shredded mint
1 tblsp chopped coriander
300g can chickpeas, drained
Salt and pepper, to taste

Method

1. Combine seasoning, rind, garlic, parsley and butter in a bowl. Stir until combined. Spoon onto a sheet of plastic wrap and shape into a log. Roll-up in plastic and place in the refrigerator or freezer, until firm.

2. To make chickpea salad, cut cucumber in half and remove seeds using a teaspoon. Cut cucumber into thin slices. Place in a bowl with cherry tomatoes, onion, oil, lemon juice, mint, coriander and chickpeas. Season with salt and pepper and toss well.

3. Cook steaks on a heated, oiled grill pan, for about 4 minutes on each side, depending on thickness, or until cooked to your liking. Remove steaks. Cover the steaks and stand for 2 to 3 minutes before serving.

4. Serve the steaks with slices of Portuguese butter and chickpea salad.

Notes

Any tender cut of beef can be used in this recipe, such as T-bone, scotch fillet or rump.For a change, substitute chicken or fish for the beef. Portuguese seasoning is a blend of chillies and lemon.