Rating: 3.5 stars
333 Ratings
  • 5 star values: 143
  • 4 star values: 53
  • 3 star values: 55
  • 2 star values: 58
  • 1 star values: 24
Kate Merker

Gallery

Credit: Dana Gallagher

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4
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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 ½ teaspoon each salt and pepper.

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  • 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.

  • Wipe out the skillet and heat the remaining 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, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to plates and sprinkle with the Feta. Serve with the steak.

Nutrition Facts

672 calories; fat 24g; saturated fat 8g; cholesterol 99mg; carbohydrates 64g; sodium 102mg; protein 50g; fiber 22g; sugars 4g.
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