- 2 bavette steaks
- 1 tbsp curry powder
- A few glugs of oil (olive, coconut oil or ghee)
- 1 large onion, thinly sliced
- Sea salt
- Freshly ground pepper
- 2 x 400g tins of chickpeas
- 2 garlic cloves, peeled
- 2 limes
- A large handful of fresh coriander, finely chopped
1. Remove the steaks from their pack. Set on a plate. Scatter half the curry spice over. Massage in. Gloss with a little oil. Set aside.
2. Get a large frying pan hot. Add enough oil to create a 1cm pool of oil. Add your sliced onions and a pinch of salt. Sizzle over medium-high heat till golden and crisp. Place a fine sieve over a glass bowl or pan. Drain the onions. (Use the oniony oil to make a salad dressing another day.)
3. Place the frying pan back on the heat. Once hot, add the steaks, ensuring you mop up as much of the spice and oil as possible before pressing them into the pan. Cook on a medium-high heat till golden and cooked to your liking, about 3 mins on each side for medium-rare. See our ‘How to Make the Perfect Steak’ video for cooking tips.
4. Set the cooked steaks on a cutting board to rest.
5. Tumble the chickpeas, the liquid from their tins and the garlic into a saucepan. Cook on a medium heat for 5 mins, or till warmed through, then drain.
6. Add the zest and a good squeeze of juice from the limes. Crush the chickpeas with a potato masher or fork till you have a rough mash. Stir in the rest of the curry powder and the coriander. Taste and season as needed.
7. Thinly slice the steak. Serve it with the chickpea mash, with the crispy onions scattered over the top.