Steak With Chickpeas, Tomatoes, and Feta

steak-chickpeas
Photo by Dana Gallagher
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4.0 stars based on 35 reviews
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 672 calories
    • Fat 24 g
    • Sat Fat 8 g
    • Cholesterol 99 mg
    • Sodium 102 mg
    • Protein 50 g
    • Carbohydrate 64 g
    • Sugar 4 g
    • Fiber 22 g
  • August 2008

Ingredients

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

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon each salt and pepper.
  2. Cook the steaks to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board; let rest for at least 5 minutes before slicing.
  3. Wipe out the skillet and heat the remaining oil over medium-high heat.
  4. Pat the chickpeas dry with paper towels and add them to the skillet. Cook, stirring occasionally, until slightly crispy, 3 to 5 minutes.
  5. Stir in the tomatoes, cilantro, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to plates and sprinkle with the Feta. Serve with the steak.