A delicious and popular steak salad featuring seasoned NY strip, a quick homemade dressing, and a fresh mix of vegetables and roasted chickpeas, guaranteed to be a new favorite.
1. Prepare the roasted chickpeas: Preheat oven to 425°F. Toss 1/2 cup of chickpeas with olive oil and Cajun seasoning. Spread on a baking sheet and bake for 20-25 minutes, flipping halfway through. Set aside.
2. Prepare the steak: Season your NY strip (or steak of choice) generously with olive oil, sea salt, and black pepper. Sear the steak in a hot pan until desired doneness, then finish by adding butter and thyme to the pan, basting the steak. Remove from heat, let it rest for a few minutes, then slice.
3. Make the quick dressing: In a small bowl, whisk together 1/4 cup olive oil, lemon juice (to taste), a splash of red wine vinegar, 1 teaspoon minced garlic, fresh cilantro and parsley (to taste), and seasonings (salt, pepper, garlic powder, onion powder, Italian herbs, red pepper flakes). Adjust to your taste.
4. Assemble the salad: In a large bowl, combine 1 English cucumber, 5 oz cherry tomatoes, 1/4 sliced red onion, 1/2 cup corn, 1/2 of a jalapeño, and the roasted chickpeas. Add the sliced steak.
5. Dress and serve: Pour the quick dressing over the salad. Toss everything together, taste, and enjoy immediately.
