Grilled Steak Over Chickpea-Goat Cheese Salad Recipe

Name: Grilled Steak Over Chickpea-Goat Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 shallots, peeled; 1/4 cup extra-virgin olive oil, plus more for coating steaks and shallots; 3/4 pound fingerling potatoes, scrubbed; 2 (approximately 1-inch-thick) boneless rib-eye steaks (about 1/2 to 3/4 pound each); Flaky sea salt; Freshly ground black pepper; 1 (15.5-ounce) can chickpeas, drained and rinsed; 2 tomatoes, cored, seeded, and diced; 1/2 pound soft fresh goat cheese, crumbled; 1 tablespoon fresh oregano, minced; 3 tablespoons red wine vinegar; 5 ounces baby spinach

Servings: persons

4 shallots, peeled
1/4 cup extra-virgin olive oil, plus more for coating steaks and shallots
3/4 pound fingerling potatoes, scrubbed
2 (approximately 1-inch-thick) boneless rib-eye steaks (about 1/2 to 3/4 pound each)
Flaky sea salt
Freshly ground black pepper
1 (15.5-ounce) can chickpeas, drained and rinsed
2 tomatoes, cored, seeded, and diced
1/2 pound soft fresh goat cheese, crumbled
1 tablespoon fresh oregano, minced
3 tablespoons red wine vinegar
5 ounces baby spinach

1
Prepare grill (moderately high heat). Coat shallots with olive oil. Arrange shallots and potatoes around cooler edges of grill. Let cook slowly, turning occasionally, until shallots are caramelized and softened and potatoes are browned and easily pierced with fork, about 30 to 40 minutes. Transfer to plate and let cool.
2
Meanwhile, prepare steaks: Coat on both sides with olive oil. Sprinkle very generously with salt and pepper. After shallots and potatoes have been cooking for about 20 minutes, add steaks to center of grill and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer to cutting board and let rest while preparing salad.
3
When shallots and potatoes are cool, dice roughly and combine in large bowl. Add chickpeas, tomatoes, goat cheese, oregano, 1/4 cup olive oil, vinegar, and salt and pepper to taste. Toss gently to combine.
4
Arrange spinach on platter. Top with chickpea salad. Thinly slice steak and arrange atop salad.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 shallots, peeled, 1/4 cup extra-virgin olive oil, plus more for coating steaks and shallots, 3/4 pound fingerling potatoes, scrubbed, 2 (approximately 1-inch-thick) boneless rib-eye steaks (about 1/2 to 3/4 pound each), and more.

Yes, Grilled Steak Over Chickpea-Goat Cheese Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Steak Over Chickpea-Goat Cheese Salad

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