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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

Chickpea Stew

  • 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.