Delicious striploin steak served on a bed of kale, chickpeas and roasted capsicum. Ready to enjoy in 15 mins.
Course Main Meal
Prep Time 3minutes
Cook Time 12minutes
Total Time 15minutes
2300gStriploin / Sirloin Steaks
300gKale Leaves, removed from stem
2 x260g jarsRoasted Capsicum (drained and chopped into bite size pieces)*SEE NOTE 1
Place a heavy-based, wide frying pan on to heat. Rub the steaks with a little oil, salt, and pepper. Once the pan is very hot, add the steaks and allow to cook for 2 mins on each side. Remove the steaks from the pan and allow to rest on a plate.
Tip the chickpeas, with their water, into the same pan. Add the mustard and stir through. Add the kale and the capsicum and bring to the boil.
Return the steaks, and their juices, to the pan and make sure the meat makes contact with the bottom of the pan. Reduce the heat to low, cover with a lid and cook for 5-6 mins.
Remove the steak and carve across the grain. Add the chickpea and kale mixture to a platter and top with the steak. Serve immediately.
1) I used jarred roasted capsicum to make the meal super quick and easy. If you prefer, you can roast your own capsicum.