Steak with Chickpeas, Tomatoes, and Feta

Steak with Chickpeas, Tomatoes, and Feta Recipe
Photo: Dana Gallagher; Styling: Anna Last

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 10 Minutes

Nutritional Information

Calories 672
Protein 50 g
Carbohydrate 64 g
Sugars 4 g
Fiber 22 g
Fat 24 g
Satfat 8 g
Sodium 1082 mg
Cholesterol 99 mg

Ingredients

2 tablespoons olive oil
2 1-inch-thick strip steaks (about 1 1⁄2 pounds total)
Kosher salt and pepper
1 15-ounce can chickpeas, drained and rinsed
4 plum tomatoes, sliced into half-moons
1/2 cup fresh cilantro
2 tablespoons fresh lemon juice
1 cup crumbled Feta (4 ounces)

Preparation

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Remove from the skillet and let rest for at least 5 minutes before slicing.

Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Pat the chickpeas dry with paper towels and add them to the skillet. Cook, stirring occasionally, until slightly crispy, 3 to 5 minutes.

Stir in the tomatoes, cilantro, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to plates and sprinkle with the Feta. Serve with the steak.

Note:

Sara Quessenberry,

September 2008
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