Thursday, July 15, 2010

It's all Greek to me: Steak and veggie kabobs with chickpea salad

A few weeks ago, Mr. Snowgoose and I had ourselves a Greek feast. He had been requesting it for months, so I sorted through my massive folder of recipes and found one from the September 2008 issue of Real Simple Magazine.

The recipe calls for cooking the steak in a skillet, but since it was so lovely out we wanted to grill. So we made steak and veggie kabobs (onion, red and yellow peppers, and mushrooms) and cooked the chickpea salad seperately. I also made my own yogurt/dill sauce and served everything with warm pitas, hummus, and cous cous.

For all you vegetarians, this is a great and filling veggie meal(just omit the steak).

Here is the original recipe from Real Simple

Steak with chickpeas, tomatoes, and feta.

Serves 4
Hands-On Time: 15m
Total Time: 25m

Ingredients


2 tablespoons olive oil
2 1-inch-thick strip steaks (about 1 1/2 pounds total)
kosher salt and pepper
1 15-ounce can chickpeas, drained and rinsed
4 plum tomatoes, sliced into half-moons
1/2 cup fresh cilantro
2 tablespoons fresh lemon juice
1 cup crumbled Feta (4 ounces)

Directions
1.Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Remove from the skillet and let rest for at least 5minutes before slicing.

2.Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Pat the chickpeas dry with paper towels and add them to the skillet. Cook, stirring occasionally, until slightly crispy, 3 to 5 minutes.
3.Stir in the tomatoes, cilantro, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to plates and sprinkle with the Feta. Serve with the steak.


Cook's note:
1. Make a double batch of the chickpea salad. It's fantastic! Also, you might want to make a double batch of the yogurt-dill sauce.

My Yogurt-dill sauce: (from the March 2006 issue of Sunset magazine)

1 cup low-fat Greek Yogurt
1 clove garlic (minced), or just use a teaspoon of minced garlic
1 tablespoon dresh dill, chopped
1/2 tspn salt
1/4 tspn pepper
1 tspn lemon juice

In a small bowl mix it all together.

Cook's Note:
The dill came from our garden!

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