Steak with Kale and Chickpeas
Delicious striploin steak served on a bed of kale, chickpeas and roasted capsicum. Ready to enjoy in 15 mins.
Prep Time3 minutes mins
Cook Time12 minutes mins
Total Time15 minutes mins
Course: Main Meal
Cuisine: Western
Servings: 4
Calories: 351kcal
- 2 300g Striploin / Sirloin Steaks
- 1 400g can Chickpeas
- 2 teaspoon 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.
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.
Calories: 351kcal | Carbohydrates: 25g | Protein: 42g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 2132mg | Potassium: 1211mg | Fiber: 6g | Sugar: 1g | Vitamin A: 8159IU | Vitamin C: 148mg | Calcium: 242mg | Iron: 6mg