Steak night! Whilst the majority of recipes out there seem to assume that most of us have either the inclination or means to drop £20+ on a single steak, there are more sensible ways to have a tasty steak night dinner. Combining both Bon Appétit‘s garlic and chilli oil recipe and Jamie‘s pork tenderloin and chard recipe, this simple meaty stew makes either a tasty weeknight dinner or a no-stress weekend favourite. It’s also full of protein, which helps you pick things up and be successful. The only reason it isn’t included in our ‘easy’ category is because it requires cooking a steak properly – those are the kind of difficulty thresholds we deal in on this site.
We used two sirloin steaks for this recipe, costing £5 each. Feel free to use a cheaper/more expensive piece of meat, but you don’t have to push the boat out to make this tasty dinner. You could also make it with fish. Or don’t make it at all!! This one’s up to you!!
The chickpea stew here works best if you’re able to source fancy chickpeas – they come in larger, 700g jars and have a little elastic band around the lid and come in their own gloop. If you’re unable to source these during the current unprecedented global pandemic then shop-brand chickpeas will do just fine. Likewise with the jar of roasted red peppers – feel free to roast your own. A few more things with bullet points beside them:
- No steak? No problem – As mentioned, fish would be a good substitute here, but chicken would also work provided you can get a good sear on it. You don’t *have* to do anything suggested on this website – I’m only trying to help.
- Spice – We used a mix of standard chilli flakes and some szechuan peppercorns – battered with a pestle and mortar – in the chilli oil, but use whatever you have. Ancho chillies would work well.
- Make too much – The stew here is prime microwavable leftovers material, and the garlic chilli oil is just A Good Thing To Have. Mince your garlic instead and double/triple the quantities of everything to have a DIY oil that you can use for pretty much anything.
Don’t rush bringing your oil up to temperature for the garlic chilli oil, and don’t take your eye off the garlic once cooking, or else you’ll end up with a pan of bitter, oily chips. Yum!
Seared Sirloin with Charred Pepper and Garlic Chilli Oil
Garlic & Chilli Oil
- 3 tbsp Olive Oil
- 3 Garlic Cloves; thinly sliced
- 1 tsp Chilli Flakes
- 1 tsp Assorted Other Chilli Flakes (optional)
- 1 pinch Salt
- 2 tins Chickpeas
- 1 jar Roasted Red Peppers (Roast your own if you can't get this; 3 peppers)
- 1 tbsp Smoked Paprika
- 1 pinch Salt
- 1 pinch Black Pepper
- 1 tbsp Red Wine Vinegar
- 2 Sirloin Steaks
- 1 pinch Salt
- 1 pinch Pepper
- 1 tbsp Olive Oil
- Cook garlic and olive oil in a small skillet/pan over medium low heat – shake pan until garlic is golden and starting to crisp, but not brown – around 3-5 minutes. Transfer garlic and oil to a small bowl, let cool for a few minutes and add dried pepper mix, Season with salt and set aside.
- Add oil to skillet and heat over medium high until lightly smoking. Season steaks with salt and pepper and place in skillet – cook to your liking depending on thickness of steak, etc. Once cooked, remove steaks and let rest; cover.
- Add paprika to fat left behind in skillet; cook for 1 minute. Dice roasted peppers and add to skillet, and cook for 3 minutes. Pour in chickpeas and their juices and bring to a boil. Lower heat to a simmer and cook for a further 5 minutes.
- Pour any resting juices from the steak into the chickpea stew, along with the red wine vinegar and a pinch of salt and pepper. Serve steak on top of stew with a drizzle of extra virgin olive oil.
Looking for weeknight dinner inspo? Check out our Pan-Fried Salmon, Sticky Aubergine and Smacked Cucumber Recipe. Your internal organs will thank you for it.
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