Steak With Chickpeas, Tomatoes, and Feta

Serves 4
Hands-On Time: 15m
Total Time: 25m

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)






Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Remove from the skillet and let rest for at least 5 minutes before slicing.

2. Wipe out the skillet and heat the remaining tablespoon of 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.

3. Stir in the tomatoes, cilantro, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to plates and sprinkle with the Feta. Serve with the steak.