Steak and Chickpea Salad with Chimichurri Recipe
Steak and chickpea salad with fresh vegetables and chimichurri. Juicy steak, crispy roasted chickpeas and a bright herb sauce make this easy 30-minute meal.
Foto: Cafe Delites
Ingredients
- 1 cup cherry tomatoes
- 1 cup persian/lebanese cucumber
- 2 can chickpea (canned)
- 1 cup avocado (cubed)
- 1/2 cup red onion (finely chopped)
- 1 Eye filet/Steak filet
- Salt and pepper to taste
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 cup parsley ( finely chopped)
- 3 -4 garlic cloves (finely chopped)
- 2 red small chilies (deseeded and finely chopped (about 1 tbsp))
- 3/4 tsp dried oregano
- 1 tsp coarse salt
- 1/2 tsp pepper (to taste)
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 cumin powder
- 1/2 tbsp avocado oil
- 1/2 tsp salt
Steps
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Mix all ingredients together in a bowl. Allow to sit for 5-10 mins to release all of the flavors into the oil before using.
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Add chickpea in a colander and clean with water.
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Add chickpea to a bowl with all spices and mix.
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Add them to the airfryer and cook for 12 mins at 200°C / 392°F.
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Let them cool a bit before adding to the salad.
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In a medium skillet over medium high heat add cooking spray and season with salt and pepper your piece of beef.
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Heat a medium skillet over medium-high heat and lightly coat with cooking spray. Season the beef with salt and pepper on both sides.
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Add the steak to the hot pan and cook for about 2½ minutes per side, until medium rare and nicely seared on the outside.pa
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Remove the steak from the pan and let it rest on a cutting board for a few minutes. Resting allows the juices to redistribute through the meat so it stays juicy when cut.
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Once the steak has rested, cut it into 1-inch cubes or bite-size pieces. Cutting the steak into smaller pieces helps it mix evenly with the chickpeas, vegetables and chimichurri in the salad.
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Add the cherry tomatoes, cucumber, red onion, avocado, roasted chickpeas and cubed steak to a large bowl.
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Pour the chimichurri over the salad ingredients in the bowl. Toss gently until everything is evenly coated.
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Toss the salad gently until the chimichurri coats the steak, chickpeas and vegetables evenly.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (24% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| cherry tomatoes | 1 cup | $0.75/kg | $0.18 |
| persian/lebanese cucumber | 1 cup | - | - |
| chickpea | 2 can | - | - |
| avocado | 1 cup | - | - |
| red onion | 0.5 cup | - | - |
| Eye filet/Steak filet | 1 | - | - |
| Salt and pepper to taste | - | - | - |
| olive oil | 0.5 cup | - | - |
| red wine vinegar | 2 tbsp | - | - |
| parsley | 0.5 cup | - | - |
| -4 garlic cloves | 3 | - | - |
| red small chilies | 2 | - | - |
| dried oregano | 0.75 tsp | - | - |
| coarse salt | 1 tsp | - | - |
| pepper | 0.5 tsp | - | - |
| onion powder | 0.25 tsp | $0.50/100g | $0.01 |
| garlic powder | 0.25 tsp | $0.50/100g | $0.01 |
| smoked paprika | 0.25 tsp | $2.50/kg | $0.00 |
| cumin powder | 0.25 | $4.38/kg | $0.11 |
| avocado oil | 0.5 tbsp | - | - |
| salt | 0.5 tsp | - | - |
*Estimated market prices, may vary by region
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