Grilled Steak With Chickpea Salad and Cilantro Pesto

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  • Level: Easy
  • Total: 25 min
  • Prep: 17 min
  • Cook: 8 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.