Steak pan with honey balsamic

Name: Steak pan with honey balsamic
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 360 g Rump steak; 2 TABLESPOONS Oil; 1/2 can(s) (425 ml each) Chickpeas; 1 red pepper; 2 red onions; 2 TABLESPOONS liquid honey; 5 TABLESPOONS Balsamic vinegar; 7-10 Tbsp salt, pepper; 1 collar Arugula; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Perfect timing: while the finished steak is resting, fry chickpeas and strips of pepper in the pan. Dinner for two is ready, honey!

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

360 g Rump steak
2 TABLESPOONS Oil
1/2 can(s) (425 ml each) Chickpeas
1 red pepper
2 red onions
2 TABLESPOONS liquid honey
5 TABLESPOONS Balsamic vinegar
7-10 Tbsp salt, pepper
1 collar Arugula
7-10 Tbsp Aluminium foil

Directions

1
Dab the steak dry and rub it all around with 1 tablespoon of oil. Fry in a hot pan without fat for about 2 minutes on each side.
2
Rinse chickpeas cold and drain. Clean and wash the peppers. Peel onions. Cut onions and bell peppers into thin strips.
3
Wrap the steak in foil and let it rest for about 5 minutes. Heat 1 tablespoon of oil in a frying pan. Sauté the bell peppers, onions and chickpeas in it while turning. Stir in honey and deglaze with vinegar. Season with salt and pepper.
4
Clean, wash, shake dry and pluck rocket salad roughly. Salt and pepper the steak and cut into slices. Serve with rocket on the vegetable pan.