Steak with Chickpeas, Tomatoes, and Feta |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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 1/2 teaspoon each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Remove from the skillet and let rest for at least 5 minutes before slicing. Wipe out the skillet and heat the remaining tablespoon of 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, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to plates and sprinkle with the Feta. Serve with the steak.
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