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creamed spinach chickpea steak

Chickpea Spinach Creamed Steak Bowl

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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Fusion
Servings 4 servings

Equipment

  • 1 large skillet
  • 1 Medium saucepan
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Tongs
  • 1 Mixing bowl
  • 1 small whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1.5 pound flank steak trimmed
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil divided
  • 1 tablespoon unsalted butter
  • 1 small yellow onion thinly sliced
  • 3 clove garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes optional
  • 1 can chickpeas 15 ounces, drained and rinsed
  • 5 ounce baby spinach roughly chopped
  • 1 cup heavy cream
  • 1/2 cup low-sodium beef broth
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 cup cooked rice warm
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Pat the steak dry and season both sides with 0.5 teaspoon salt, black pepper, and smoked paprika.
  • Heat half the olive oil in the large skillet over medium-high until shimmering, then sear the steak 3 to 4 minutes per side for medium-rare.
  • Transfer the steak to a cutting board to rest for 5 minutes, tented loosely with foil.
  • Reduce the heat to medium, add butter and remaining olive oil to the skillet, and sauté the onion until soft and golden, about 4 minutes.
  • Stir in garlic, cumin, and red pepper flakes, and cook until fragrant, about 30 seconds.
  • Add chickpeas and toss to coat in the spices, cooking 2 minutes to warm through.
  • Pour in beef broth and heavy cream, bring to a gentle simmer, and cook 3 to 4 minutes until slightly thickened.
  • Stir in spinach and remaining 0.5 teaspoon salt, simmering until wilted and the sauce is creamy, 1 to 2 minutes.
  • Fold in Parmesan, lemon zest, and lemon juice, adjusting seasoning to taste.
  • Slice the rested steak thinly against the grain.
  • Divide warm rice among bowls, spoon over the chickpea spinach cream, and top with sliced steak.
  • Garnish with parsley and serve immediately.

Notes

For tender steak, slice against the grain and avoid overcooking by pulling it 5°F below your target doneness, as it will carryover cook while resting. If you prefer a lighter sauce, substitute half-and-half for the heavy cream and simmer a minute longer to thicken, or make it dairy-free with coconut milk and omit the Parmesan. Canned chickpeas vary in saltiness, so season at the end after tasting the sauce. Swap flank steak for sirloin or skirt, and sear in batches if your pan is small to maintain a good crust. Warm the bowls and rice before serving so the cream sauce doesn’t tighten, and add a splash of broth if reheating leftovers to restore silkiness.
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