Steak and Chickpea Salad with Chimichurri Recipe

Instructions

1. Mix all ingredients together in a bowl. Allow to sit for 5-10 mins to release all of the flavors into the oil before using.
2. Add chickpea in a colander and clean with water.
3. Add chickpea to a bowl with all spices and mix.
4. Add them to the airfryer and cook for 12 mins at 200°C / 392°F.
5. Let them cool a bit before adding to the salad.
6. In a medium skillet over medium high heat add cooking spray and season with salt and pepper your piece of beef.
7. Heat a medium skillet over medium-high heat and lightly coat with cooking spray. Season the beef with salt and pepper on both sides.
8. Add the steak to the hot pan and cook for about 2½ minutes per side, until medium rare and nicely seared on the outside.pa
9. Remove the steak from the pan and let it rest on a cutting board for a few minutes. Resting allows the juices to redistribute through the meat so it stays juicy when cut.
10. Once the steak has rested, cut it into 1-inch cubes or bite-size pieces. Cutting the steak into smaller pieces helps it mix evenly with the chickpeas, vegetables and chimichurri in the salad.
11. Add the cherry tomatoes, cucumber, red onion, avocado, roasted chickpeas and cubed steak to a large bowl.
12. Pour the chimichurri over the salad ingredients in the bowl. Toss gently until everything is evenly coated.
13. Toss the salad gently until the chimichurri coats the steak, chickpeas and vegetables evenly.