Grilled Skirt Steak with Chickpea and Olive Salad

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings


  • 3 tablespoons olive oil divided
  • 1 8-oz. can chickpeas drained and rinsed
  • 1 cup sliced black olives
  • 2 teaspoons dried rosemary
  • Red pepper flakes to taste
  • Sea salt and freshly ground black pepper to taste
  • 1/2 cup grated pecorino cheese
  • 1/2 lemon zested
  • 2 pounds flank steak


  • In a large skillet, heat 2 tablespoons olive oil over medium heat and sauté chickpeas and olives, rosemary, red pepper flakes and sea salt and freshly ground pepper 5 to 8 minutes until warmed through. Top with grated cheese and lemons zest.
  • On a large plate, add flank steak, remaining olive oil and rosemary. Marinate in the refrigerator for 20 minutes.
  • On an indoor grill over medium heat, grill steaks 5 to 7 minutes each side until browned. Slice steak and serve with chickpea salad.


SERVING SUGGESTION: Baked Idaho potatoes topped with butter, sour cream and chopped green onions. Add steamed broccoli spears.
VEGETARIAN: Use eggplant in place of the steak
GLUTEN FREE: Make sure that the chickpeas and cheese are gluten free.
NUTRITION: 573 Calories; 35g Fat (54.4% calories from fat); 44g Protein; 22g Carbohydrate; 7g Dietary Fiber; 97mg Cholesterol; 859mg Sodium. Exchanges: 1 1/2 Grain (Starch); 4 1/2 Lean Meat; 0 Fruit; 3 Fat.
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