Grilled Steak With Chickpea Salad and Cilantro Pesto Recipe

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.

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 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.

Grilled Steak With Chickpea Salad and Cilantro Pesto

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