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Spice-Crusted Steak with Mashed Chickpeas

4 Servings

45 minutes

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A warm salad of roughly crushed chickpeas and scallions provides the perfect foil for our cumin- and fennel-crusted flat iron steak. We were inspired by a similar dish from Moro, the London restaurant of chefs Sam and Sam Clark. They serve their steak over hummus, but our simpler approach keeps the dish weeknight ready. When grinding the cumin seed and fennel seeds, be sure to keep them coarse—don't pulverize them to a powder. We liked the flavor and texture of flat iron steak, but if you can't find this cut, hanger steak or sirloin steak tips (also called flap meat) are good substitutions. Add a dollop of plain yogurt and warmed pita bread to round out the meal.




Don’t skip the soy sauce marinade for the steak, which gives the meat a deep, savory flavor, but also don't let it marinate for longer than 20 minutes or it will be too salty.

45 minutes


  • pounds flat iron steak, cut into 3 or 4 pieces

  • ¼


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Roger F.
May 24, 2023
Simple and delicious
This is easy to make and packs a lot of flavor. I've often swapped in cannellini beans for the chickpeas.
Jesse B.
December 10, 2023
For the lemon-forward palette
Lemon overpowers the chickpea salad. I’d halve the amount of lemon juice prescribed. In fact, I’d probably serve the steak over hummus since it’s not really a weeknight—at least not my typical weeknight—dish.