700 gmpiece of hanger steak, trimmed120 mlolive oil1Spanish onion, sliced into thin wedges450 gmpiquillo peppers, drained (see note)150 mlSherry vinegar400 gmcanned chickpeas, rinsed and drained40 gmharissa1 tbspgrapeseed oil
Preheat oven to 120C. Place steak on an oven tray lined with baking paper, season to taste and roast until cooked to your liking (20-25 minutes for medium-rare).
Meanwhile, heat 1 tbsp olive oil in a saucepan, add onion and sauté until tender (4-5 minutes). Add piquillo peppers and vinegar and cook, stirring occasionally, until vinegar is reduced
by two-thirds (4-5 minutes). Season to taste and set aside.
Heat chickpeas and remaining olive oil in a saucepan over medium-high heat (4-5 minutes), add harissa and crush with a fork or potato masher, then season to taste.
Heat grapeseed oil in a frying pan over high heat, add steak and cook, turning occasionally until well-browned all over (1-2 minutes). Carve and serve with crushed chickpeas and peppers.
Note Piquillo peppers are available canned from select delicatessens.