Any time of the year is perfect for a meal high in protein, light on carbs and massive on flavour and this meal wins the trifecta. Best of all, you can whip it all together in just 20 minutes, own all of the health and bathe in all of the glory your loved ones will shower on you for nailing yet another amazing dish. Thanks to our friends at Kikkoman and you can head to their cook book for even more recipes here.
BBQ STEAK WITH CHICKPEA SALAD & YOGHURT DRESSING
PREP 20 mins
COOK 15 mins
6 x 150g porterhouse or rump beef steaks, at room temperature
2 tablespoons vegetable oil
Freshly ground pepper
2 tablespoons Kikkoman Soy Sauce
1 tablespoon ghee or oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon chilli flakes
2 x 400g cans chickpeas, drained
2 x spring onions, thinly sliced
1/4 cup coriander leaves, chopped
1/4 cup mint leaves, chopped
Handful of baby spinach leaves
3/4 cup (200g) thick Greek-style yoghurt
1 1/2 tablespoons lemon juice
2 teaspoons Kikkoman Soy Sauce
1-2 teaspoons honey, to taste
About 20 minutes before grilling, remove steaks from the refrigerator and leave covered, at room temperature.
Heat grill to moderately high. Brush the steaks on both sides with oil and season liberally with pepper. Place the steaks on the grill and cook until browned and slightly charred, 4-5 minutes.
Turn the steaks over and cook 3-5 minutes for medium rare (internal temperature 57o C), 5-7 minutes for medium (60o C) or 8-10 minutes for medium-well (65o C). Drizzle steak with soy sauce and cook 10 seconds. Turn steak and repeat for the other side. Transfer the steaks to a board or plate and leave to rest 5 minutes before slicing.
Meanwhile make the chickpea salad. Heat the ghee /oil in a frypan over medium heat. Add the mustard seeds and cook, shaking the pan occasionally, for 1 minute or until they begin to pop.
Add the cumin seeds, fennel seeds and chilli flakes, then cook, stirring, for a further minute or until fragrant. Place the chickpeas in a bowl, pour over the toasted spices, then stir until well combined. Add spring onions, coriander, mint and spinach and toss gently to mix. Combine in a small bowl yoghurt, lemon juice, soy sauce, honey and freshly ground black pepper. Carefully fold dressing through the chickpea salad.