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Grilled Skirt Steak with Chickpea Salad MICHAEL SYMON

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A 5 in 5 you could whip up in literally minutes!

ingredients
GRILLED SKIRT STEAK WITH CHICKPEA SALAD
1 pound skirt steak (trimmed of excess fat)
1 tablespoon coriander seeds (toasted and crushed)
pinch red chili flakes
2 tablespoons olive oil
Kosher salt and freshly ground black (to serve)
FOR THE CHICKPEA SALAD:
1 can chickpeas (16-ounce, drained and rinsed)
1 cup scallions (white and green parts, thinly sliced)
1/4 cup fresh flat-leaf parsley (chopped)
2 cloves garlic (minced)
1 cup greek yogurt
1/4 cup extra-virgin olive oil

directions
Preheat a grill or grill pan to medium-high heat.
Season the steak on both sides with the coriander, red chili flakes, salt and pepper. Drizzle with the olive oil and put on the grill. Cover and cook until nicely charred, about 2 minutes. Flip and cook until medium-rare, about 2 minutes.
For the Chickpea Salad: Meanwhile, in a large bowl, stir together the chickpeas, scallions, parsley, garlic, yogurt, and extra-virgin olive oil. Season with salt and pepper.
To Serve: Thinly slice the skirt steak against the grain. Place the sliced steak on the plate, and top with the chickpea salad. Serve immediately.
Tip: Try blending the chickpea salad in a food processor to use as a spread on a sandwich.

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