Grilled Steak With Chickpea Salad and Cilantro Pesto

• 1 1/2 pounds flank steak
• Kosher salt and freshly ground pepper
• 5 tablespoons extra-virgin olive oil, plus more for brushing
• 2 tablespoons fresh lemon juice
• 2 cups loosely packed fresh cilantro (about 1 large bunch)
• 1 small clove garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon hot paprika
• 2 15 -ounce cans chickpeas, drained and rinsed
• 2 medium carrots, grated
• 2 scallions, thinly sliced

1. Preheat a grill to medium high.
2. Season the steak with salt and pepper and rub with 1 tablespoon olive oil.
3. Lightly brush the grill grates with olive oil.
4. Grill the steak 6 to 8 minutes per side for medium rare.
5. Transfer to a cutting board to rest, about 10 minutes.
6. Meanwhile, make the pesto: Puree the remaining 4 tablespoons olive oil, 1 tablespoon lemon juice, the cilantro, garlic, cumin, paprika, 3 tablespoons water and 1/2 teaspoon salt in a mini food processor or blender until smooth.
7. Toss the chickpeas, carrots, scallions, the remaining 1 tablespoon lemon juice and 3 tablespoons of the pesto in a medium bowl; season with salt and pepper.
8. Thinly slice the steak against the grain.
9. Serve with the chickpea salad and the remaining pesto.
10. Per serving: Calories 648; Fat 31 g (Saturated 7 g); Cholesterol 65 mg; Sodium 383 mg; Carbohydrate 43 g; Fiber 10 g; Protein 47 g
11. Photograph by Antonis Achilleos

flank steak, kosher salt, extravirgin olive oil, lemon juice, fresh cilantro, clove garlic, ground cumin, hot paprika, chickpeas, carrots, scallions

Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-steak-with-chickpea-salad-and-cilantro-pesto-recipe.html (may not work)