Minute steak with chickpea salad

Photography by Mark O'Meara

Ingredients (serves 4)

• 200g green beans, trimmed
• 4 large minute steaks
• 1 garlic clove, crushed
• olive oil cooking spray
• 400g can chickpeas, drained, rinsed
• 2 ripe tomatoes, diced
• 1/4 cup basil leaves, torn

• Dressing

• 2 tablespoons olive oil
• 1 small green onion, finely chopped
• 1 tablespoon red wine vinegar

Method

1. Cook beans in a small saucepan of boiling salted water for 2 minutes, or until just tender. Drain and refresh in cold water. Drain and pat dry with paper towels.

2. Make dressing: Place all ingredients, and salt and pepper, into a screw-top jar. Shake well to combine.

3. Rub steaks with garlic and spray lightly with oil. Season with salt and pepper. Heat a chargrill or frying pan over medium-high heat. Cook steaks in batches for 1 minute each side for medium, or until cooked to your liking.

4. Place beans, chickpeas, tomatoes and basil into a large bowl. Add dressing. Toss gently. Serve with steaks.