Striploin Steak Served on a Bed of Kale, Pepper and Chickpeas.

Steak with Kale and Chickpeas

Delicious striploin steak served on a bed of kale, chickpeas and roasted capsicum. Ready to enjoy in 15 mins. 
Course Main Meal
Cuisine Beef
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 4
Author Amy


  • 2 300g Striploin / Sirloin Steaks
  • 1 400g can Chickpeas
  • 2 tsp Wholegrain Mustard
  • 300g Kale Leaves, removed from stem
  • 2 x 260g jars Roasted 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.