Grilled steak with chickpea and cilantro salad

Ingredients:

• 0.7 kg flank steak
• 5 tbsp olive oil + extra for greasing
• 2 tablespoons freshly squeezed lemon juice
• 2 cups fresh cilantro (about 1 large bunch)
• 1 small clove of garlic
• 0.5 tsp ground cumin
• 0.5 tsp hot paprika
• 2 cans of 425g canned chickpeas, rinsed
• 2 medium carrots, grated
• 2 green onions, thinly sliced

Preparation:

1. Preheat the grill to medium heat. Season the steak with salt and black pepper and rub with 1 tablespoon of olive oil. Lightly brush the grill grate with olive oil. Grill the steak for 6-8 minutes per side for medium-rare. Transfer to a cutting board and let rest for about 10 minutes.
2. Meanwhile, prepare the cilantro pesto..
   
   In a food processor or blender, puree the remaining 4 tablespoons olive oil, 1 tablespoon lemon juice, cilantro, garlic, cumin, paprika, 3 tablespoons water, and 1/2 teaspoon salt until smooth.
3. In a medium bowl, combine the chickpeas, carrots, green onions, the remaining 1 tablespoon lemon juice, and 3 tablespoons pesto; season with salt and pepper to taste. Slice the steak thinly across the grain. Serve with the chickpea salad and the remaining pesto.