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Grilled Steak With Chickpea Salad and Cilantro Pesto

 
Grilled Steak With Chickpea Salad and Cilantro Pesto
Image © Foodnetwork
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $4.12 One serving costs about $4.12

$4.12 per serving

124 people like this recipe

124 likes

This recipe is ready in 25 minutes

Ready in 25 minutes

spoonacular Score:99%

Spoonacular Score: 99%

 

Grilled Steak With Chickpea Salad and Cilantro Pesto requires roughly 25 minutes from start to finish. This gluten free and dairy free recipe serves 4 and costs $4.12 per serving. This main course has 596 calories, 48g of protein, and 30g of fat per serving. This recipe from Foodnetwork has 124 fans. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up scallions, garlic, paprika, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is excellent. Grilled Marinated Tri-Tip Steak with Red Pepper Cilantro Pesto {Giveaway}, Grilled Flank Steak Salad with Creamy Cilantro Dressing, and Flank Steak with Cilantro Pesto are very similar to this recipe.

Ingredients

Servings:
30 ounces
30 ounces canned chickpeas
canned chickpeas
2
2  carrots
carrots
1.5 pounds
1.5 pounds flank steak
flank steak
2 cups
2 cups fresh cilantro
fresh cilantro
1 clove
1 clove garlic
garlic
0.5 teaspoons
0.5 teaspoons ground cumin
ground cumin
some
some kosher salt
kosher salt
2 tablespoons
2 tablespoons fresh lemon juice
fresh lemon juice
5 tablespoons
5 tablespoons olive oil
olive oil
0.5 teaspoons
0.5 teaspoons paprika
paprika
2
2  scallions
scallions
30 ounces canned chickpeas
30 ounces
canned chickpeas
2  carrots
2
carrots
1.5 pounds flank steak
1.5 pounds
flank steak
2 cups fresh cilantro
2 cups
fresh cilantro
1 clove garlic
1 clove
garlic
0.5 teaspoons ground cumin
0.5 teaspoons
ground cumin
4 servings kosher salt
4 servings
kosher salt
2 tablespoons fresh lemon juice
2 tablespoons
fresh lemon juice
5 tablespoons olive oil
5 tablespoons
olive oil
0.5 teaspoons paprika
0.5 teaspoons
paprika
2  scallions
2
scallions

Equipment

food processor
food processor
cutting board
cutting board
blender
blender
grill
grill
bowl
bowl
food processor
food processor
cutting board
cutting board
blender
blender
grill
grill
bowl
bowl


Instructions

Read the detailed instructions on Foodnetwork

Price Breakdown

Cost per Serving: $4.12
Ingredient
30 ounces canned chickpeas
2 carrots
1 1/2 pound flank steak
2 cups fresh cilantro
1 clove garlic
1/2 teaspoon ground cumin
2 tablespoons fresh lemon juice
5 tablespoons olive oil
1/2 teaspoon paprika
2 scallions
Price
$1.73
$0.21
$12.08
$1.06
$0.07
$0.07
$0.20
$0.83
$0.05
$0.16
$16.46

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

Quickview
595 Calories
47g Protein
30g Total Fat
33g Carbs
98% Health Score
Limit These
Calories
595
30%

Fat
30g
47%

  Saturated Fat
6g
40%

Carbohydrates
33g
11%

  Sugar
1g
2%

Cholesterol
102mg
34%

Sodium
901mg
39%

Get Enough Of These
Protein
47g
95%

Vitamin A
5853IU
117%

Vitamin B6
2mg
106%

Manganese
1mg
94%

Selenium
54µg
78%

Vitamin B3
11mg
57%

Zinc
8mg
54%

Phosphorus
534mg
53%

Vitamin K
54µg
51%

Fiber
10g
43%

Iron
5mg
33%

Potassium
1063mg
30%

Magnesium
103mg
26%

Vitamin B12
1µg
26%

Copper
0.49mg
25%

Vitamin E
3mg
24%

Folate
91µg
23%

Vitamin B5
1mg
19%

Vitamin B2
0.27mg
16%

Vitamin B1
0.23mg
15%

Calcium
134mg
13%

Vitamin C
8mg
10%

covered percent of daily need

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