Yield: 4 servings
Late-Summer Steak Salad
- Start by making the chickpeas. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Drain and rinse the chickpeas, then pat dry with a kitchen towel.
- 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.
- 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.
- 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.
- Whisk together ½ cup of the red wine vinegar, water, and salt in a bowl until the salt dissolves.
- Pour the liquid into the glass jar to cover the red onions. If the onions are not completely covered, add more vinegar.
- Let sit for at least 1 hour before eating, and store in the fridge for up to one week.
- 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.
- Add the cilantro, parsley, oregano, and the lemon zest to the bowl, then whisk in ½ cup of the olive oil.
- Marinate the steak with ½ of the chimichurri dressing for at least 30 minutes before cooking.
- Heat a frying pan over medium-high heat. Add a tablespoon of the olive oil, followed by the snap peas.
- Squeeze half of the lemon juice over the snap peas and saute until blistered, about 3-5 minutes.
- Season with a pinch of salt and set aside to cool.
- 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.
- Place the lettuce in a bowl, dress with the remaining olive oil and lemon juice, and season with a pinch of sea salt.
- 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.
- Drizzle the chimichurri over the salad, then top with pickled red onions and crispy chickpeas.