Free Healthy Recipe - Barbeque Steak with Mushroom and Chickpea Salad

Dairy free, Low fat, Low GI, Low sugar

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.

Ingredients

²/3 cup extra virgin olive oil

2 tbsp balsamic vinegar

2 tbsp honey

2 tsp dijon mustard

2 cloves garlic, crushed

4 New York steaks

200 grams button mushrooms, quartered

250 grams cherry tomatoes, halved

300 grams chickpeas, cooked

¹/3 cup parsley, chopped

Method

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

See also:

Italian Green Salad

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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

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