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Dana Gallagher; Styling: Anna Last

Recipe Summary

prep:
15 mins
additional:
10 mins
total:
25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

672 calories; protein 50g; carbohydrates 64g; sugars 4g; fiber 22g; fat 24g; saturated fat 8g; sodium 1082mg; cholesterol 99mg.
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