Hoofdgerecht
Steak Salad with Chickpeas and Red Wine Vinaigrette
40 minVoor 4Nutri-Score B€€
B
40 min
40 minSteak Salad with Chickpeas and Red Wine Vinaigrette
wat je nodig hebt
Ingrediënten
skirt steakVlees900 g
saltKruiden en specerijen6 g
black pepper (ground)Kruiden en specerijen3 g
paprikaKruiden en specerijen6 g
garlic powderKruiden en specerijen5 g
onion powderKruiden en specerijen5 g
lime (juiced)Groente en fruit1 stuk
garlic (crushed)Groente en fruit2 stukken
red wine vinegarVoorraadkast45 ml
olive oilVoorraadkast90 ml- dried rosemaryKruiden en specerijen3 g
tomatoes (cut into wedges)Groente en fruit4 stukken
cucumbers (sliced)Groente en fruit2 stukken
red onion (thinly sliced)Groente en fruit1 stuk
parsley (chopped)Groente en fruit20 g- chickpeas (cooked, drained and rinsed)Voorraadkast400 g
per portie
Voedingswaarden
394kcal
- Koolhydraten
- 19 g
- Eiwitten
- 26 g
- Vetten
- 24 g
wat je gebruikt
Keukengerei
Koekenpan
Mengkom
Keukentang
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Make the dressing
- Combine the crushed garlic, red wine vinegar, olive oil, salt, pepper and dried rosemary in a bowl.
- Whisk until emulsified.
- Stap 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.
- Stap 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.
- Stap 5
Assemble and serve
- Slice the rested steak against the grain.
- Toss the salad with the dressing.
- Top with the sliced steak and serve.