Pepler’s Harissa with Beef Salad

The addition of lime to Pepler’s Harissa Paste is inspired and adds that special flavour boost. Outstanding Food Editor, Kathy Paterson says she’s been pretty safe using one teaspoon to rub over the steak, but you can use a little more if you wish to. But remember; less can be more... Adding the paste after cooking prevents it from burning.

Serves 2

Ingredients

325g jar chickpeas, drained and rinsed

1 small red onion or medium shallot, very finely sliced

4 thin spring onions, trimmed and finely sliced

1 clove garlic, finely chopped, optional

a handful of flat leaf parsley or coriander leaves, torn or roughly chopped, plus a few leaves to finish

1 tablespoon extra virgin olive oil, plus extra for cooking

1 tablespoon chardonnay or red wine vinegar

1 scotch fillet steak, cut 3-4cm thick, at room temperature

1 teaspoon Pepler’s Harissa Paste with Lime

about 8 chard leaves, preferably smaller, tender leaves

Method

Put the chickpeas in a bowl with the red onion or shallot, spring onions, garlic, if using, parsley or coriander, oil and vinegar. Stir to combine and add flaky salt to taste.  Set aside and allow the flavours to mingle, about 30 minutes.

Heat a heavy-based frying pan or hot plate until hot. Rub steak with a little oil and put in the pan or on the hot plate. Cook for 3-4 minutes on each side, turning once, for a medium-rare steak. Transfer to a plate, spread over the Pepler’s Harissa Paste with Lime and season with salt. Cover loosely and leave the steak to rest for 10 minutes.

Thinly slice the chard stalks then the leaves. Once the steak has rested, heat a dash of oil in a pot and add the stalks and leaves. Cook until wilted and season with a little salt.

To serve, put the chard on two dinner plates and top with the chickpea salad. Slice the steak and divide between both plates. Finish with extra herbs. Serve with a wedge of lime for squeezing for extra acidity. Or you could, use spinach rather than chard.

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