Steak With Chickpeas, Tomatoes, and Feta

Steak With Chickpeas, Tomatoes, and Feta
Dana Gallagher
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preparation
15
minutes
cooking
25
minutes
Serves 4

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)

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.
Kate Merker
August 2008

Nutritional Information

  • Per Serving
  • Calories 672
  • Fat 24 g
  • Sat Fat 8 g
  • Cholesterol 99 mg
  • Carbohydrate 64 g
  • Sodium 102 mg
  • Protein 50 g
  • Fiber 22 g
  • Sugar 4 g
What does this mean? See Nutrition 101.

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