Steak, chickpea and veggie tacos

    2 hours 47 min

    Sliced steak, marinated chickpeas and veggies are layered into tortillas and topped with feta cheese and parsley in these tacos that are perfect for jazzing up any night of the week.

    1 person made this

    Serves: 6 

    • 900g ranch steaks
    • 6 tablespoons extra-virgin olive oil
    • 4 tablespoons lemon juice
    • 2 tablespoons Worcestershire sauce
    • 4 cloves garlic, minced
    • 2 teaspoons dried oregano
    • 1 teaspoon coarse sea salt
    • 1/4 teaspoon ground black pepper
    • cooking spray
    • 1 (400g) tin chickpeas, drained and rinsed
    • 225g cherry tomatoes
    • 1 cucumber, sliced
    • 1 red onion, sliced
    • 12 tortillas or pitta breads
    • 250g crumbled feta cheese
    • 1 tablespoon freshly chopped parsley

    Prep:25min  ›  Cook:22min  ›  Extra time:2hr marinating  ›  Ready in:2hr47min 

    1. Place steak in a large resealable food bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt and black pepper in a small bowl. Reserve 125ml marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
    2. Preheat oven to 230 C / Gas 8. Line a baking tray with foil.
    3. Toss chickpeas, tomatoes, cucumber and red onion with reserved 125ml marinade on the prepared baking tray and spread in an even layer.
    4. Roast on centre rack until vegetables begin to brown, 15 to 20 minutes.
    5. Remove baking tray from oven and turn on grill. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
    6. Grill steak on top rack, flipping once, until it begins to get charred, 3 to 5 minutes per side for medium-rare.
    7. Turn oven off and place tortillas on the bottom rack of the oven; keep in oven until warmed and slightly toasted, 1 to 2 minutes.
    8. Cover steak loosely with foil and let rest 10 minutes before slicing thinly across the grain. Fill tortillas with warm steak and vegetables; top with feta cheese and parsley.

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