Australian Beef Steak with Charred Greek Vegetables

1. 1Rinse and drain the canned chickpeas under cold water.
2. 2Slice the zucchini and red onion into thick rounds, and mince the garlic.
3. 3Toss the zucchini, onion, and chickpeas with half the olive oil, garlic, and oregano, then roast at 200°C for 18-20 minutes.
4. 4Season the beef steak with salt and pepper and rest at room temperature for 5 minutes.
5. 5Heat a pan over high heat and sear the steak for 3-4 minutes per side for medium, then rest for 5 minutes.
6. 6Halve the cherry tomatoes and toss through the roasted vegetables in the last 3 minutes of roasting.
7. 7Slice the rested steak against the grain.
8. 8Plate the steak over the charred vegetables and chickpeas, finishing with a squeeze of lemon and the remaining olive oil.

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