Looking to elevate your midweek meals with something hearty, vibrant, and packed with flavour? Culinary creativity meets bold spice in this showstopping dish: a perfectly seared sirloin steak, sliced and served over a bed of warming chickpeas and golden cauliflower, all seasoned with Madras curry and turmeric.
This is comfort food, reimagined — earthy, fragrant, and full of texture. Whether you’re cooking to impress or just treating yourself, Culinary Columnist and Executive Chef, Paul Watters, shares the dish that feels like a special occasion (without all the fuss).
Ingredients
For the Steak & Spiced Vegetables:
- 1 sirloin steak
- 1 can of chickpeas (drained and rinsed)
- 6 cauliflower florets
- ½ bunch flat-leaf parsley, chopped
- 1 lemon
- 1 clove garlic, crushed
- 1 tsp turmeric
- 1 tbsp Madras curry powder
- Olive oil
- Sea salt and cracked black pepper, to taste
Method
1. Prep & Sear the Steak
Preheat your oven to 180°C (350°F). Bring two medium pans to medium-high heat and add a drizzle of olive oil to one.
Lightly oil the steak, season generously with salt and pepper, and massage the seasoning in. Gently place the steak in the hot pan and sear for 4 minutes on each side for medium-rare, or extend cooking time slightly if preferred. Once cooked, transfer to a board to rest — resting is key for juicy, tender slices.
2. Spice the Cauliflower
In the second pan, add a splash of olive oil along with half the turmeric and Madras curry powder. Add the cauliflower florets and sauté for 3 minutes until they begin to soften. Transfer to an oven-safe dish and roast for 5 minutes to finish cooking through.
3. Warm the Chickpeas
Using the same pan, add a touch more oil if needed, then toss in the chickpeas. Season with salt, pepper, and the remaining turmeric and curry powder to warm them through and coat them with spice.
To Serve
Grab your best plate — this dish deserves it. Spoon the warm chickpeas into the centre, then dot the golden cauliflower around the edge. Slice the rested steak to your desired thickness and lay it over the chickpeas.
For a final flourish, dust with a touch of curry powder and turmeric, add a squeeze of fresh lemon juice, and top with chopped parsley or coriander for a burst of green and citrusy freshness.
Simple, striking, and soul-satisfying — this is how you bring steak night into the spotlight.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
Spring Recipes: Sirloin, Roast Veggies & Rich Red Wine Sauce
Sourdough Recipe Ideas: Add These Easy Ingredients
Spring Recipes: A Simple Showstopper Dish
Spring Recipes: Prawn and Roasted Red Pepper Pizza
Spring Recipes: Spiced Chicken Balls with Yogurt Dressing
Spring Recipes: Crispy Herbed Chicken with Sweet Potato Fries & Fresh Rocket Salad
Spring Recipe: Oven-Roasted Salmon with Mediterranean Salad & Zesty Pepper Sprinkle
