Garlicky Steak Salad With Chickpeas And Artichokes

• About 1 1/2 tsp. kosher salt, divided
• About 1 1/2 tsp. pepper, divided
• 1 cup reduced-sodium soy sauce
• 10 tablespoon orange juice, divided
• 1 flank steak (1 1/2 lbs.), silverskin trimmed*
• 12 garlic cloves, thinly sliced
• 2 oranges, sliced crosswise
• 2 pkg. (8 oz. each) frozen artichoke hearts, thawed
• 10 tablespoon extra-virgin olive oil, divided
• 2 teaspoons orange zest
• 2 tablespoons red wine vinegar
• 2 qts. mixed baby greens
• 2 qts. baby arugula
• 2 cans (15.5 oz. each) chickpeas (garbanzos), drained and rinsed
• 8 green onions, thinly sliced
• 1 cup shaved parmesan cheese

1. Whisk together 1 tsp. each salt and pepper, the soy sauce, and 6 tbsp. orange juice in a small bowl.
2. Make deep slices 1/2 to 3/4 in. apart across the grain into one side of flank steak, making sure not to cut all the way through and leaving a 1/4 in. uncut edge around steak. Stuff slices evenly with garlic. Arrange half the orange slices in a 9- by 13-in. baking dish and set steak, garlic side up, on top. Arrange remaining orange slices over meat and pour soy marinade over them. Cover dish and chill steak at least 3 and up to 24 hours; let stand at room temperature during last 30 minutes.
3. Heat a grill to high (450u0b0 to 550u0b0). Skewer artichokes on two 10-in. metal skewers, brush with 2 tbsp. oil, and sprinkle with a little salt and pepper.
4. Oil cooking grate with a wad of oiled paper towels, using tongs. Lay steak on grate, garlic side up (discard oranges); grill, covered, carefully turning once (some garlic will fall out), 6 to 8 minutes total for medium-rare. Transfer steak to a board, tent loosely with foil, and let rest 5 minutes.
5. Meanwhile, grill artichokes, turning once, until lightly browned, about 6 minutes total. Transfer to a plate and remove from skewers.
6. Whisk together remaining 1/2 tsp. each salt and pepper, 1/4 cup orange juice, and 1/2 cup oil, the orange zest, and vinegar in a small bowl. Thinly slice steak diagonally across the grain.
7. Toss baby greens, arugula, chickpeas, green onions, and parmesan in a large bowl with about half the dressing. Transfer salad to a platter or plates, top with steak and artichokes, and drizzle with remaining dressing.
8. *Silverskin is the thin, shiny connective tissue on the outside of the meat that gets stringy when it cooks. Remove it with a sharp knife, or ask a butcher to do it.

kosher salt, pepper, soy sauce, orange juice, flank steak, garlic, oranges, frozen artichoke, extravirgin olive oil, orange zest, red wine vinegar, mixed baby greens, baby arugula, chickpeas, green onions, parmesan cheese

Taken from www.myrecipes.com/recipe/garlicky-steak-salad (may not work)