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.