Photo: Dana Gallagher; Styling: Anna Last
Yield:
Makes 4 servings
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.
September 2008
