Steak with Chickpeas, Tomatoes, and Feta

Steak with Chickpeas, Tomatoes, and Feta
Prep Time: 15 minutes
Total Time: 25 minutes

2 Tbsp olive oil
2 1-inch-thick strip steaks (about 1 1/2 pounds total)
Kosher salt and pepper (do NOT use table salt)
1 (15 oz) can of chickpeas, drained and rinsed
4 plum tomatoes, sliced into half-moons (I used whatever tomato was on sale that week)
1/2 cup fresh cilantro
2 Tbsp fresh lemon juice
1 cup crumbled feta (4 oz)

Heat 1 tbsp of the oil in a large skillet over medium-high heat. Season the steaks with 1/2 tsp each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium rare. Remove from the skillet and let rest for at least 5 minutes before slicing.
Wipe out the skillet and heat the remaining tbsp of oil over medium-high heat. Pat the chickpeas dry with paper towels and add them to the skillet. Cook, stirring occasionally, until slightly crispy, 3 to 5 minutes.
Stir in the tomatoes, cilantro, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Transfer to plates and sprinkle with feta. Serve with the steak.

Yield: 4 servings

From Real Simple September 2008

Ken's rating: ****
Chalsea's rating: ****1/2