31 oz chickpeas drained and rinsed canned (garbanzos)
1.5 lbs flank steak trimmed
16 oz artichoke hearts frozen thawed
12 garlic cloves thinly sliced
8 green onions thinly sliced
1.5 tsp kosher salt divided
1 cup soya sauce reduced-sodium
2 qts baby greens mixed
10 tablespoon olive oil extra-virgin divided
10 tablespoon orange juice divided
2 teaspoons orange zest
2 oranges sliced
1 cup parmesan cheese shaved
1.5 tsp pepper divided
2 tablespoons red wine vinegar
Equipment
bowl
paper towels
knife
whisk
baking pan
grill
aluminum foil
skewers
tongs
metal skewers
Directions
Whisk together 1 tsp. each salt and pepper, the soy sauce, and 6 tbsp. orange juice in a small bowl.
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.
Heat a grill to high (450 to 550). Skewer artichokes on two 10-in. metal skewers, brush with 2 tbsp. oil, and sprinkle with a little salt and pepper.
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.
Meanwhile, grill artichokes, turning once, until lightly browned, about 6 minutes total.
Transfer to a plate and remove from skewers.
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.
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.
*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.
