Looking for a bold, flavour-packed dinner that’s both nutritious and satisfying? This dish by renowned chef Paul Watters combines perfectly seared sirloin steak with spiced chickpeas and roasted cauliflower—a simple yet elevated take on modern British cooking. It’s ideal for a midweek treat or impressing guests at your next dinner gathering.
Using store-cupboard staples like turmeric, Madras curry powder, and tinned chickpeas, this recipe delivers vibrant taste with minimal fuss. Plus, it’s naturally gluten-free and easy to customise to your preferred spice level.
Ingredients
- 1 sirloin steak
- 1 can of chickpeas (drained and rinsed)
- 6 cauliflower florets
- ½ bunch of flat-leaf parsley, chopped
- 1 lemon
- 1 garlic clove, crushed
- 1 tsp turmeric
- 1 tbsp Madras curry powder
- Olive oil (for drizzling)
- Sea salt and cracked black pepper
Method
1. Preheat and Prep
Preheat your oven to 180°C (350°F). Place two medium frying pans over medium–high heat.
2. Cook the Steak
Drizzle a little olive oil over the sirloin steak and season well with salt and cracked black pepper. Gently massage the seasoning into both sides of the meat.
Heat a little oil in the first pan, then carefully place the steak in. Cook for 4 minutes on each side for medium-rare, or add an extra 3 minutes per side if you prefer it more well-done. Once cooked, transfer the steak to a board and allow it to rest.
3. Cook the Cauliflower
In the second pan, heat a little olive oil and stir in ½ tsp turmeric and ½ tbsp curry powder. Add the cauliflower florets and sauté for 3 minutes until lightly golden. Transfer to an ovenproof dish and roast for 5 minutes to finish cooking.
4. Warm the Chickpeas
Using the same pan, add a touch more olive oil if needed. Stir in the chickpeas and remaining spices to taste. Season with salt and pepper, and gently warm through.
To Serve
Grab a large plate and spoon the chickpeas into the centre. Arrange the cauliflower around them. Slice the rested steak to your preferred thickness and lay it across the chickpeas.
Finish with:
- A sprinkle of curry powder and turmeric
- A squeeze of fresh lemon juice
- A garnish of chopped flat-leaf parsley
Recipe Notes
- Adjust the spice level to taste by increasing or decreasing the curry powder.
- Swap sirloin for rump or ribeye if preferred.
- For a vegetarian version, replace steak with grilled aubergine or halloumi.
