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.

Make the dressing

• Combine the crushed garlic, red wine vinegar, olive oil, salt, pepper and dried rosemary in a bowl.
• Whisk until emulsified.

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.

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.

Assemble and serve

• Slice the rested steak against the grain.
• Toss the salad with the dressing.
• Top with the sliced steak and serve.