Grilled steak with beetroot and chickpea salad

This juicy steak tastes as good as it looks and is ready in less than half an hour.

Brush steaks with oil. Season with salt and pepper. Heat a chargrill pan over high heat. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking. Stand steaks, loosely covered with foil, for 5 minutes.
Combine salad leaves, chickpeas and beets in a large bowl. Top with onion and fetta. Drizzle over marinating oil. Toss to combine.
Serve steaks with salad.

Source

4 x 150g beef rump steaks

2 tsp olive oil

120g bag four leaf salad mix

400g can chickpeas, drained, rinsed

450g can baby beets, drained, halved

1/2 red onion, thinly sliced

1/2 x 350g jar marinated fetta, reserving 2 tbsp marinating oil

Mixing Bowl Set

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