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Garlicky Steak Salad with Chickpeas and Artichokes Recipe

Garlicky Steak Salad with Chickpeas and Artichokes Recipe

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Garlicky Steak Salad with Chickpeas and Artichokes

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Ingredients

Count

Nutrition

3776

Calories

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Ingredients:

Serving

about 1 1/2 tsp. kosher salt, divided
about 1 1/2 tsp. pepper, divided
1 cup reduced-sodium soy sauce
10 tbsp orange juice, divided
1 flank steak (1 1/2 lbs.), silverskin trimmed
12 garlic cloves, thinly sliced
2 oranges , sliced crosswise
2 package. (8 oz. each) frozen artichoke hearts, thawed
10 tbsp extra-virgin olive oil, divided
2 tsp orange zest
2 tbsp red wine vinegar
2 qts. mixed baby greens
2 qts. baby arugula
2 cans (15.5 oz. each) chickpeas ( garbanzos), drained and rinsed
8 green onions, thinly sliced
1 cup shaved parmesan cheese

Directions:

Whisk together 1 tsp. each salt and pepper, the soy sauce, and 6 tbsp. orange juice in a small bowl.
Make deep slices 1/2 to 3/4 in. apart across the grain into one side of flank steak, making sure not to cut all the way through and leaving a 1/4 in. uncut edge around steak. Stuff slices evenly with garlic. Arrange half the orange slices in a 9- by 13-in. baking dish and set steak, garlic side up, on top. Arrange remaining orange slices over meat and pour soy marinade over them. Cover dish and chill steak at least 3 and up to 24 hours; let stand at room temperature during last 30 minutes.
Heat a grill to high (450° to 550°). Skewer artichokes on two 10-in. metal skewers, brush with 2 tbsp. oil, and sprinkle with a little salt and pepper.
Oil cooking grate with a wad of oiled paper towels, using tongs. Lay steak on grate, garlic side up (discard oranges); grill, covered, carefully turning once (some garlic will fall out), 6 to 8 minutes total for medium-rare. Transfer steak to a board, tent loosely with foil, and let rest 5 minutes.
Meanwhile, grill artichokes, turning once, until lightly browned, about 6 minutes total. Transfer to a plate and remove from skewers.
Whisk together remaining 1/2 tsp. each salt and pepper, 1/4 cup orange juice, and 1/2 cup oil, the orange zest, and vinegar in a small bowl. Thinly slice steak diagonally across the grain.
Toss baby greens, arugula, chickpeas, green onions, and parmesan in a large bowl with about half the dressing. Transfer salad to a platter or plates, top with steak and artichokes, and drizzle with remaining dressing.
*Silverskin is the thin, shiny connective tissue on the outside of the meat that gets stringy when it cooks. Remove it with a sharp knife, or ask a butcher to do it.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3776.32 Kcal (15811 kJ)
Calories from fat	2209.6 Kcal
		% Daily Value*
Total Fat	245.51g	378%
Cholesterol	563.68mg	188%
Sodium	22147.91mg	923%
Potassium	4620mg	98%
Total Carbs	138.4g	46%
Sugars	54.65g	219%
Dietary Fiber	18.3g	73%
Protein	248.22g	496%
Vitamin C	341.7mg	570%
Vitamin A	16mg	533%
Iron	25.7mg	143%
Calcium	2287.6mg	229%

Amount Per 100 g
Calories	99.16 Kcal (415 kJ)
Calories from fat	58.02 Kcal
		% Daily Value*
Total Fat	6.45g	378%
Cholesterol	14.8mg	188%
Sodium	581.57mg	923%
Potassium	121.31mg	98%
Total Carbs	3.63g	46%
Sugars	1.44g	219%
Dietary Fiber	0.48g	73%
Protein	6.52g	496%
Vitamin C	9mg	570%
Vitamin A	0.4mg	533%
Iron	0.7mg	143%
Calcium	60.1mg	229%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.