Empty My Fridge
Steak & Chickpea Salad with Chimichurri in 30 Minutes!
Ingredients
- Cherry tomato1 cup
- Cucumber1 cup
- Chickpea2 cans
- Avocado1 cup
- Red onion½ cups
- Beef1
- Salt1 ½ tsp
- Black pepper
- Olive oil½ cups
- Red wine vinegar2 tbsp
- Parsley½ cups
- Garlic3–4
- Chili pepper2
- Oregano · dried¾ tsp
- Pepper½ tsp
- Onion powder¼ tsp
- Garlic powder¼ tsp
- Smoked paprika¼ tsp
- Cumin · powder¼
- Avocado oil½ tbsp
Instructions
- Mix all the chimichurri ingredients in a bowl and let it stand for 5-10 minutes so the flavours infuse the oil.
- Rinse the chickpeas in a colander, then toss them with all the spices in a bowl.
- Air fry the chickpeas at 200°C / 392°F for 12 minutes, then let them cool slightly.
- Season both sides of the steak with salt and pepper.
- Heat a medium skillet over medium-high heat and lightly coat it with cooking spray. Add the steak and cook about 2½ minutes per side, until medium rare and seared on the outside.
- Rest the steak on a cutting board for a few minutes.
- Cut the rested steak into 1-inch cubes or bite-sized pieces.
- Add the cherry tomatoes, cucumber, red onion, avocado, roasted chickpeas and steak cubes to a large bowl.
- Pour the chimichurri over the salad and toss gently until everything is evenly coated.
Summarized from Cafe Delites's video. Watch it for the details.
More recipes with
GarlicOnionTomatoRed onionBeefCucumberAvocadoCherry tomato
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