Recipes

Egypt Eve Recipes

Cookbook

Steak with Chickpea, Pomegranate and Arugula Salad

Recipes

Recipe detail

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Ingredient list

  • 2 tablespoon(s) olive oil
  • 1 teaspoon(s) olive oil
  • 1 pound(s) strip steak (1 in. thick)
  • Kosher salt and pepper
  • 1 can(s) chickpeas , rinsed
  • 1/2 cup(s) pomegranate seeds (from 1 small pomegranate)
  • 1/4 cup(s) fresh mint , chopped
  • 2 scallions , sliced
  • 1 tablespoon(s) fresh lemon juice
  • 4 cup(s) baby arugula

Preparation

  1. Heat 1 tsp oil in a large skillet over medium-high heat. Season the steak with 1/2 tsp salt and 1/4 tsp pepper and cook to desired doneness, 5 to 6 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing.
  2. Meanwhile, in a large bowl, combine the chickpeas, pomegranate seeds, mint, scallions, lemon juice, remaining 2 Tbsp oil, and 1/4 tsp each salt and pepper. Fold in the arugula. Serve with the steak.