Grilled Steak With Chickpea Salad and Cilantro Pest

Name: Grilled Steak With Chickpea Salad and Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
Season the steak with salt and pepper and rub with 1 tablespoon olive oil.
3
Lightly brush the grill grates with olive oil.
4
Grill the steak 6 to 8 minutes per side for medium rare.
5
Transfer to a cutting board to rest, about 10 minutes.
6
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.
7
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.
8
Thinly slice the steak against the grain.
9
Serve with the chickpea salad and the remaining pesto.
10
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
11
Photograph by Antonis Achilleos

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Steak With Chickpea Salad and Cilantro Pesto 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.

That's it — enjoy your meal!

Grilled Steak With Chickpea Salad and Cilantro Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions