AT A GLANCE
|01||Preheat oven to 120C. Place steak on an oven tray lined with baking paper, season to taste and roast until cooked to your liking (20-25 minutes for medium-rare).|
|02||Meanwhile, heat 1 tbsp olive oil in a saucepan, add onion and sauté until tender (4-5 minutes). Add piquillo peppers and vinegar and cook, stirring occasionally, until vinegar is reduced by two-thirds (4-5 minutes). Season to taste and set aside.|
|03||Heat chickpeas and remaining olive oil in a saucepan over medium-high heat (4-5 minutes), add harissa and crush with a fork or potato masher, then season to taste.|
|04||Heat grapeseed oil in a frying pan over high heat, add steak and cook, turning occasionally until well-browned all over (1-2 minutes). Carve and serve with crushed chickpeas and peppers.|
Note Piquillo peppers are available canned from select delicatessens.