INGREDIENTS

  • 1 pound skirt steak
  • 1 tablespoon coriander seeds, toasted
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 (16 oz) can chickpeas, rinsed and drained
  • 1 cup thinly sliced scallions, white and green parts
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 2 garlic cloves, minced
  • 1 cup greek yogurt
  • 1/4 cup extra-virgin olive oil

INSTRUCTIONS

  1. Preheat a grill or grill pan to medium-high heat.
  2. Season the steak on both sides with the coriander and salt and pepper. Drizzle with the olive oil and put on the grill. Cover and cook until nicely charred and the meat releases from the grill, about 2 minutes. Flip and cook until medium-rare, about 2 minutes.
  3. Meanwhile, in a large bowl, stir together the chickpeas, scallions, parsley, garlic, yogurt, and extra-virgin olive oil. Season with salt and pepper.
  4. Thinly slice the skirt steak against the grain. Spread the yogurt onto plates, top with sliced steak, and then cap it off with the chickpea salad. Serve immediately.

Serves 4