Steak with Chickpeas, Tomatoes, and Feta

Ingredients

• 15 ounce chickpeas drained and rinsed canned
• 4 ounces feta crumbled
• 0.5 cup cilantro leaves fresh
• 4 servings kosher salt and pepper 
• 2 tablespoons juice of lemon fresh
• 2 tablespoons olive oil 
• 4  plum tomatoes sliced into half-moons
• 2  strip steaks 1-inch-thick

Equipment

• frying pan
• paper towels

Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare.
2. Remove from the skillet and let rest for at least 5 minutes before slicing. Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Pat the chickpeas dry with paper towels and add them to the skillet. Cook, stirring occasionally, until slightly crispy, 3 to 5 minutes. Stir in the tomatoes, cilantro, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Transfer to plates and sprinkle with the Feta.
4. Serve with the steak.