Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Spice-Crusted Steak with Mashed Chickpeas
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.
pounds flat iron steak, cut into 3 or 4 pieces
cup soy sauce
01In a shallow baking dish, combine the steak and soy sauce, turning to coat. Set aside for 15 to 20 minutes. Meanwhile, in a small bowl combine the cumin, fennel, and 2 teaspoons each salt and pepper.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT