Steak With Chickpeas, Tomatoes, and Feta

By ClaudiaJan

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)

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Directions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon each salt and pepper.

Cook the steaks to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board; let rest for at
least 5 minutes before slicing.

Wipe out the skillet and heat the remaining 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, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to plates and sprinkle with
the Feta. Serve with the steak.