Bar­be­cued steak with mushroom, chick­pea salad

Pilbara News - - Lifestyle -

Prepa­ra­tion: 10 + 30 min­utes

Cook­ing: 12 min­utes

Serves: 4

In­gre­di­ents 2⁄3 cup ex­tra vir­gin olive oil 2 tbsp bal­samic vine­gar 2 tbsp honey 2 tsp Di­jon mustard 2 gar­lic cloves, crushed Salt and ground black pep­per 4 steaks 200g but­ton mush­rooms, quar­tered 300g can chick­peas, drained 1⁄3 cup con­ti­nen­tal pars­ley, chopped 250g cherry toma­toes

Method Com­bine olive oil, bal­samic vine­gar, honey, mustard, gar­lic and salt and pep­per in a screw-top jar. Shake well to com­bine. Place steaks in a ce­ramic dish. Pour 1⁄3 of dress­ing over the steaks. Turn to coat. Re­frig­er­ate 30 min­utes to mar­i­nate. Pre­heat bar­be­cue grill or char-grill on medium-high heat. Cook steaks, bast­ing with mari­nade for 6 min­utes on each side for medium or un­til cooked to your lik­ing. Place mush­rooms into a bowl. Pour 1⁄2 the re­main­ing dress­ing over the mush­rooms. Toss to coat. Cover and set aside 20 min­utes. Add toma­toes, chick­peas, pars­ley and re­main­ing dress­ing to the mush­rooms, toss to coat. Sea­son with salt and pep­per and serve with steak.

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