A protein-packed dish perfect for a lunchtime or evening barbeque. The chickpeas in this dish have a low glycaemic index, keeping energy levels steady and the tummy feeling full for quite a few hours.
Recipe supplied by The Australian Mushroom Growers Association.
Combine olive oil, balsamic vinegar, honey, mustard, garlic and salt and pepper in a screw-top jar. Shake well to combine.
Place steaks into a ceramic dish. Pour 1/3 of dressing over the steaks. Turn to coat. Refrigerate 30 minutes to marinate.
Place mushrooms into a bowl. Pour 1/2 the remaining dressing over the mushrooms. Toss to coat. Cover and set aside 20 minutes.
Preheat barbecue grill or char-grill on medium-high heat. Add steaks, cook, basting with marinade for 6 minutes on each side for medium or until cooked to your liking.
Add tomatoes, chickpeas, parsley and remaining dressing to the mushrooms, toss to coat. Season with salt and pepper and serve with steak.
Makes 4 servings
| Prep Time: | 30 mins |
| Cooking Time: | 10 mins |
| Ready in: | 40 mins |
Suitable for: |
|
| Dinner, Lunch | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 1897 kj |
| Calories | 453 kcal |
| Fat | 23.8 g |
| Saturated Fat | 4.7 g |
| Total Carbohydrate | 27.1 g |
| Total Protein | 27.7 g |
| Fibre | 7.1 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
