Barbecued steak with mushroom, chickpea salad
Preparation: 10 + 30 minutes
Cooking: 12 minutes
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.