Indian mint and chilli steaks with potato, pea and chickpea salad

Name: Indian mint and chilli steaks with potato, pea and chickpea salad
Cook time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 small bunch mint, leaves removed; 2 spring onions; 1 long green chilli; 2 garlic cloves, crushed; 1 tbsp finely grated ginger; ¼ cup extra virgin olive oil; 600g chat potatoes, halved; ½ cup frozen peas; juice of 1 lemon; 400g can chickpeas, drained and rinsed; ½ tsp black mustard seeds; 4 x 150g eye fillet steaks, at room temperature; lemon wedges, to serve

Ideal for balmy nights, these grilled steaks are paired with a hearty potato, pea and chickpea salad, all brought to life by a punchy mint-chilli dressing.

Jessica Brook

January 28, 2026

Grilled steaks get a fresh summer twist with this zingy mint and chilli potato salad.James Moffatt

Give your steak night an Indian-inspired twist. Served alongside a bright chickpea and potato salad with a cooling mint-chilli sauce, this dish is a summer standout – satisfying and spicy, yet light enough for the balmiest night.

Ingredients

1 small bunch mint, leaves removed
2 spring onions
1 long green chilli
2 garlic cloves, crushed
1 tbsp finely grated ginger
¼ cup extra virgin olive oil
600g chat potatoes, halved
½ cup frozen peas
juice of 1 lemon
400g can chickpeas, drained and rinsed
½ tsp black mustard seeds
4 x 150g eye fillet steaks, at room temperature
lemon wedges, to serve

Method

Step 1
Place half of the mint leaves, the spring onion, chilli, garlic, ginger and 2 tablespoons of the oil in the bowl of a small food processor and process until smooth. Season well with salt and pepper.
Step 2
Cover the potatoes with cold salted water in a medium saucepan. Bring to a boil and cook for 6-8 minutes. Once tender, add the peas and cook for 60 seconds before draining the pot.
Step 3
Place the potatoes in a medium bowl with half of the mint and chilli sauce. Add half of the lemon juice, the drained chickpeas and the mustard seeds. Toss to coat, then set aside.
Step 4
Heat a large frying pan over high heat. Season the steaks generously with salt and pepper. Add the remaining oil to the pan and sear the steaks for 3-4 minutes each side for medium-rare. Transfer to a plate and rest for 5 minutes before serving.
Step 5
Serve the steaks with the potato salad. Scatter with the remaining mint leaves and serve the remaining mint and chilli sauce and lemon wedges on the side.