Barbequed Steak with Mushroom and Chickpea Salad

Description

Honey mustard steak with middle eastern salad

2	tbsp	olive oil
2	tbsp	balsamic vinegar
2	tbsp	honey
2	Teaspoon	mustard
2	clv	Garlic (crushed)
500	g	lean beef steaks
200	g	button mushrooms (quartered)
250	g	cherry tomatoes (halved)
300	g	canned chickpeas (drained and rinsed)
1⁄3	Cup	parsley leaves (chopped)
	Pinch	salt and pepper (to taste)

Combine half the olive oil with balsamic vinegar, honey, mustard, garlic and pepper. Marinate steaks in 1/3 of the dressing & refrigerate for 30 minutes.
Place mushrooms in a bowl and pour half of the remaining dressing, mix well. Set aside.
On a large non-stick fry pan, add the remaining olive oil and cook the steaks on medium-high heat for 6 minutes each side.
Add tomato, chickpeas, parsley and the remaining dressing to the mushrooms and mix well
Serve chickpea salad on plate along side the beef steak.

Nutritional information (per serve)