Spice-crusted steak with mashed chickpeas from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 70) by Christopher Kimball

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Notes about this recipe

  • halfchefc on February 17, 2026

    Ribeyes were on sale so I made this with a side of asparagus. Liked it more than I thought! I made the steak a tad too salty so note to self to go easy on the salt next time.

  • Acarroll on September 09, 2022

    Delicious. Flavors were on point. Used 1/2 chickpeas and 1/2 cannelini beans, because that's what I had. The lemon zest really made a difference! Served with the corn salad from The Broad Fork cookbook.

  • MollyBelle on December 15, 2020

    My husband swears he'll never eat potatoes again! Great recipe. Love the flavors and textures. We use flap steak instead of flat iron as it's richer. I make sure to not over cook the steak and slice very thin.

  • kari500 on August 01, 2020

    Delicious. My husband isn’t a fan of chickpeas, so I did potatoes instead, using the same instructions after having cut and boiled them. This was my first time cooking flat irons; I’ll do it again.

  • bwhip on July 01, 2020

    This is excellent, with super easy prep. Great flavor, simple ingredients. I grilled the steak, but otherwise stuck to the recipe. Every time I have a flat iron steak I wonder why I ever have flank steak, as the flat iron always seems to be more tender and flavorful.

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