Plato principal
Steak Salad with Chickpeas and Red Wine Vinaigrette
40 minPara 4Nutri-Score B€€
B
40 min
40 minSteak Salad with Chickpeas and Red Wine Vinaigrette
lo que necesita
Ingredientes
skirt steakCarne900 g
saltEspecias6 g
black pepper (ground)Especias3 g
paprikaEspecias6 g
garlic powderEspecias5 g
onion powderEspecias5 g
lime (juiced)Frutas y verduras1 pieza
garlic (crushed)Frutas y verduras2 piezas
red wine vinegarDespensa45 ml
olive oilDespensa90 ml- dried rosemaryEspecias3 g
tomatoes (cut into wedges)Frutas y verduras4 piezas
cucumbers (sliced)Frutas y verduras2 piezas
red onion (thinly sliced)Frutas y verduras1 pieza
parsley (chopped)Frutas y verduras20 g- chickpeas (cooked, drained and rinsed)Despensa400 g
por ración
Nutrición
394kcal
- Carbohidratos
- 19 g
- Proteínas
- 26 g
- Grasas
- 24 g
lo que usará
Utensilios
Sartén
Bol
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Marinate the steak
- Season the skirt steak with salt, pepper, paprika, garlic powder and onion powder.
- Add a squeeze of lime juice and rub the seasoning into the meat.
- Let the steak marinate while you prepare the rest.
- Paso 2
Make the dressing
- Combine the crushed garlic, red wine vinegar, olive oil, salt, pepper and dried rosemary in a bowl.
- Whisk until emulsified.
- Paso 3
Prepare the salad
- Cut the tomatoes into wedges, slice the cucumbers and thinly slice the red onion.
- Chop the parsley and drain and rinse the chickpeas.
- Combine everything in a large bowl.
- Paso 4
Cook the steak
- Heat a pan over high heat.
- Sear the steak until browned on both sides for medium-rare.
- Rest the steak before slicing.
- Paso 5
Assemble and serve
- Slice the rested steak against the grain.
- Toss the salad with the dressing.
- Top with the sliced steak and serve.