Caramelised Onion Steaks with Warm Chickpea and Watercress Salad Caramelised Onion Steaks with Warm Chickpea and Watercress Salad

Caramelised Onion Steaks with Warm Chickpea and Watercress Salad

A quick but tasty midweek supper that is simple but full of flavour.  Thin cut lamb steaks pan fried and topped with caramelised onion relish, served with a warm aromatic cumin, onion, chickpea and watercress salad.

prep time
10 mins

cook time
15 minutes

serves
4 people

Ingredients

  • 4 lamb or beef thin cut steaks
  • 2tbsp rapeseed or olive oil
  • 1tsp ground cumin
  • 2 onions, peeled and finely sliced
  • 2 x 390g cans chickpeas, drained
  • 1 x 80g pack fresh watercress leaves
  • 2tbsp fresh rosemary leaves, roughly chopped
  • 2tbsp prepared caramelised onion relish
  • Extra rosemary leaves, to garnish
  • Crusty bread, to serve

Method

  1. Heat half the oil in a large non-stick pan with the cumin. Add the onions and cook for 4-5 minutes, stirring frequently until caramelised.
  2. Add the chickpeas and heat through for 1-2 minutes, remove from the heat, add the watercress and set aside.
  3. Heat a clean non-stick frying pan until hot, meanwhile; brush the steaks with oil, season and sprinkle the rosemary all over. Cook for 2-3 minutes (for medium) on each side. If you prefer your steaks less pink, cook for a further 1-2 minutes on each side.
  4. Top each steak with the prepared onion relish and serve with the salad and crusty bread.

 

Tips:

This recipe works well with beef thin cut steaks too,