Late-Summer Steak Salad by Mia Rigden

Yield: 4 servings


Late-Summer Steak Salad


  1. Start by making the chickpeas. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Drain and rinse the chickpeas, then pat dry with a kitchen towel.
  3. Place the chickpeas in a bowl and coat with 1 tablespoon of the olive oil, the smoked paprika, and a teaspoon of the sea salt, then spread evenly across the baking sheet, discarding any loose skins.
  4. Bake for 25-30 minutes, or until the chickpeas are golden brown and crispy. Allow the chickpeas to dry while you prepare the rest of the ingredients for the salad.
  5. Next, pickle the red onions. Use a mandolin or a sharp knife to thinly slice the red onion, and place in a glass jar that has a tight-fitting lid with the bay leaves and peppercorns.
  6. Whisk together ½ cup of the red wine vinegar, water, and salt in a bowl until the salt dissolves.
  7. Pour the liquid into the glass jar to cover the red onions. If the onions are not completely covered, add more vinegar.
  8. Let sit for at least 1 hour before eating, and store in the fridge for up to one week.
  9. While the red onions pickle, make the chimichurri dressing. Add the shallot, garlic, red pepper flakes, the remaining ¼ cup of red wine vinegar, and salt to a bowl. Let sit for at least 5 minutes, while you are chopping your herbs.
  10. Add the cilantro, parsley, oregano, and the lemon zest to the bowl, then whisk in ½ cup of the olive oil.
  11. Marinate the steak with ½ of the chimichurri dressing for at least 30 minutes before cooking.
  12. Heat a frying pan over medium-high heat. Add a tablespoon of the olive oil, followed by the snap peas.
  13. Squeeze half of the lemon juice over the snap peas and saute until blistered, about 3-5 minutes.
  14. Season with a pinch of salt and set aside to cool.
  15. Heat the grill or a grill pan over high heat. Add the marinated steak and cook for 3-5 minutes on each side, or until clear grill lines appear. Set aside to rest for at least 5 minutes, then slice 1 inch thick against the grain.
  16. Place the lettuce in a bowl, dress with the remaining olive oil and lemon juice, and season with a pinch of sea salt.
  17. To serve, portion in individual bowls or family-style on a platter. Divide the plate or bowl into quarters. Pile the dressed lettuce in one quarter, followed by the blistered snap peas, tomatoes, and steak.
  18. Drizzle the chimichurri over the salad, then top with pickled red onions and crispy chickpeas.