Grilled steak with chickpea and cilantro salad

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 648, total fat 31 G., saturated fats 7 G., proteins 47 G., carbohydrates 43 G., fiber 10 G., cholesterol 65 mg, sodium 383 mg, sugar 0 G.

Grilled beef steak is served with a chickpea and carrot salad and a refreshing cilantro pesto sauce. This recipe uses flank steak, an inexpensive yet delicious cut from the belly. It has a coarse, fibrous texture, and when grilled properly, it will be juicy and tender. Slice the meat thinly against the grain, and it will simply melt in your mouth. For the salad, canned chickpeas are mixed with grated carrots and green onions and dressed with cilantro pesto sauce. Use the remaining pesto sauce for dipping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg flank steak
5 tbsp olive oil + extra for greasing
2 tablespoons freshly squeezed lemon juice
2 cups fresh cilantro (about 1 large bunch)
1 small clove of garlic
0.5 tsp ground cumin
0.5 tsp hot paprika
2 cans of 425g canned chickpeas, rinsed
2 medium carrots, grated
2 green onions, thinly sliced

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat the grill to medium heat. Season the steak with salt and black pepper and rub with 1 tablespoon of olive oil. Lightly brush the grill grate with olive oil. Grill the steak for 6-8 minutes per side for medium-rare. Transfer to a cutting board and let rest for about 10 minutes.
Meanwhile, prepare the cilantro pesto..

In a food processor or blender, puree the remaining 4 tablespoons olive oil, 1 tablespoon lemon juice, cilantro, garlic, cumin, paprika, 3 tablespoons water, and 1/2 teaspoon salt until smooth.

In a medium bowl, combine the chickpeas, carrots, green onions, the remaining 1 tablespoon lemon juice, and 3 tablespoons pesto; season with salt and pepper to taste. Slice the steak thinly across the grain. Serve with the chickpea salad and the remaining pesto.

Categories:

recipe / Calorie content of prepared meals / Main courses / Cereals, legumes / Meat / Grill, barbecue / Grilled steaks / Grilled meat / / Food Network - recipes

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