Steak with tomatoes and chickpeas
Steak with tomatoes and chickpeas combines succulent beef fillets with a savory mix of canned tomatoes, chickpeas, and wilted spinach. This hearty dish is easy to prepare, making it perfect for both weeknight dinners and special occasions.
Cook time 12 min
Prep time 10 min
Ingredients:
2 tbsp olive oil1 onion
1 can canned tomatoes
1/3 can canned chickpeas
3 cups spinach
4 beef fillets beef fillet
Steak with tomatoes and chickpeas is a delicious and nutritious meal that is relatively simple to prepare. The combination of succulent beef fillets with a savory mix of tomatoes, chickpeas, and spinach creates a dish that is both hearty and healthy. Whether you're cooking for a special occasion or a weeknight dinner, this recipe is sure to impress.
Instructions:
- Finely chop the onion.
- Drain and rinse the canned chickpeas.
- Wash the spinach and set it aside.
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5-7 minutes.
- Add the canned tomatoes (with their juice) to the pan with the onions.
- Stir in the chickpeas.
- Season with salt and pepper to taste.
- Let the mixture simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add the spinach to the pan with the tomato and chickpea mixture.
- Cook, stirring occasionally, until the spinach is wilted, about 2-3 minutes.
- Reduce the heat to low and let it keep warm while you prepare the steak.
- Season the beef fillets with salt and pepper on both sides.
- In a separate large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
- When the skillet is hot, add the beef fillets.
- Cook the fillets for about 3-5 minutes on each side for medium-rare, or adjust the cooking time to your preferred level of doneness.
- Remove the fillets from the skillet and let them rest for a few minutes.
- Place a generous portion of the tomato, chickpea, and spinach mixture on each plate.
- Top with the cooked beef fillets.
- Garnish with fresh herbs if desired.
- Serve immediately and enjoy!
This Steak with tomatoes and chickpeas recipe is a fantastic way to enjoy a robust and well-balanced meal. The richness of the beef combined with the flavorful tomato and chickpea mixture and the nutritional boost from spinach makes for a truly satisfying dish. With these helpful tips, you'll be able to prepare it effortlessly, ensuring that your meal is as delightful as it is nutritious.
Steak with tomatoes and chickpeas FAQ:
For medium-rare, cook the beef fillets for about 3-5 minutes on each side. Adjust the time according to your preferred level of doneness.
Yes, you can use fresh tomatoes. Substitute with about 2-3 medium-sized diced fresh tomatoes, but note that the cooking time may vary as fresh tomatoes can take longer to break down.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
You can substitute chickpeas with other legumes like lentils or black beans for a similar protein boost, but keep in mind the flavor and texture will differ slightly.
Spinach is properly cooked when it has wilted down, which typically takes about 2-3 minutes. It should be bright green and tender, not soggy.
Tips:
- Use a high-quality olive oil to enhance the flavors of the dish.
- Choose a tender cut of beef fillet for the best texture and taste.
- Make sure to drain and rinse the chickpeas to remove any excess sodium or preservatives from the canning process.
- Do not overcook the spinach – it should be wilted but still vibrant green to retain its nutritional value.
- Allow the steak to rest for a few minutes after cooking to maintain its juiciness.
Nutrition per serving
4 ServingsCalories 490kcal
Protein 63g
Carbohydrates 16g
Fiber 6g
Sugar 7g
Fat 24g
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