Steak With Roasted Peppers, Chickpeas & Feta

A few hours before you want to eat, put the steaks onto a plate and salt them liberally. Transfer to the fridge, uncovered.

Heat the oven to 190°C. Halve the peppers, then cut out and discard the stalks and seeds. Cut each half in half. Remove the onion skins and, leaving the roots intact, half each onion and then cut into wedges.

Toss the peppers and onions in a large baking dish, then drizzle over olive oil and add a good pinch of salt. Give it a mix to coat the peppers, then pop them in the oven and roast for 25 mins.

Remove the steaks from the fridge, pat them dry with kitchen paper and leave to come up to room temperature.

Drain the chickpeas in a colander, rinse under cold water and pat dry with kitchen paper.

Tip the chickpeas and cherry tomatoes on top of the roasted onions and peppers, then sprinkle over the paprika and cumin. Return to the oven for 15 mins.

Pour the chicken stock into the dish and return to the oven for 5 mins.

Meanwhile, set a heavy duty frying pan over a very high heat until it’s screaming hot. Add the steaks to the pan and cook for 2 mins each side. Remove and rest for 15 mins on top of the chickpea mixture.

Transfer the steaks to a chopping board and carve into slices.

Spoon your saucy peppers and chickpeas onto serving plates and crumble over the feta. Place your steak on top, then sprinkle with parsley leaves. Serve.