Grilled Steak With Chickpea Salad and Cilantro Pesto

Total Time:
25 min
Prep:
17 min
Cook:
8 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 1/2 pounds flank steak
  • Kosher salt and freshly ground pepper
  • 5 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 tablespoons fresh lemon juice
  • 2 cups loosely packed fresh cilantro (about 1 large bunch)
  • 1 small clove garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon hot paprika
  • 2 15 -ounce cans chickpeas, drained and rinsed
  • 2 medium carrots, grated
  • 2 scallions, thinly sliced
Directions

Preheat a grill to medium high. Season the steak with salt and pepper and rub with 1 tablespoon olive oil. Lightly brush the grill grates with olive oil. Grill the steak 6 to 8 minutes per side for medium rare. Transfer to a cutting board to rest, about 10 minutes.

Meanwhile, make the pesto: Puree the remaining 4 tablespoons olive oil, 1 tablespoon lemon juice, the cilantro, garlic, cumin, paprika, 3 tablespoons water and 1/2 teaspoon salt in a mini food processor or blender until smooth.

Toss the chickpeas, carrots, scallions, the remaining 1 tablespoon lemon juice and 3 tablespoons of the pesto in a medium bowl; season with salt and pepper. Thinly slice the steak against the grain. Serve with the chickpea salad and the remaining pesto.

Per serving: Calories 648; Fat 31 g (Saturated 7 g); Cholesterol 65 mg; Sodium 383 mg; Carbohydrate 43 g; Fiber 10 g; Protein 47 g

Photograph by Antonis Achilleos

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