Grilled sirloin steak with paprika hummus

Let the entrecotes come to room temperature. Squeeze out half of the garlic. Mix tomato paste with the pressed garlic cloves, 2 teaspoons of paprika, cumin, some salt, freshly ground black pepper and 2 tablespoons of olive oil. Rub the entrecotes and let them marinate for 15 minutes.

Let the chickpeas drain. Cut any thin rings for garnishing from the paprika points. Cut the rest into cubes. Squeeze out the remaining garlic. Smother the pepper cubes in a pan with olive oil, the crushed garlic and 2 tablespoons of water covered in 8 minutes gently cooked.

Puree this mixture in the food processor with the chickpeas, 3 teaspoons of paprika, 1-2 tablespoons of lemon juice and some salt and pepper to a smooth hummus.

Bake the entrecotes in a hot grill pan brown in 4-6 minutes and rosé on the inside. Serve the entrecotes in slices on warm plates with the hummus next to them. Tasty with fries and a salad.