- 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)
- 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
How to Make It
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.