Baharat Spiced Seared Steak with
Warm Chickpea, Chard, and Caramelized Onions
- 4 Ribeye or New York Steaks, room temperature
- 2 tsp. Paprika
- 2 tsp. Cumin
- 1 tsp. Black Pepper, freshly ground
- 1 tsp. Coriander
- 2 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1/4 tsp. Cardamom
- 1/4 tsp. Cloves
Combine all dry ingredients to make Baharat spice rub and set aside.
Rub steak with the spice rub and season well with salt. Heat oil in a sautéed pan and sear on both sides until medium rare. Let rest while preparing the chickpea mixture.
- 2 large red onions, thinly sliced
- 2 tsp. Cumin seed
- 2 bunches, swiss chard, thinly sliced, about 1 inch
- 2 cans, garbanzo beans, rinsed and drained Salt Pinch of red chili flake Olive oil
- 2 Lemons
In a sautéed pan, heat a good drizzle of olive oil. Add red onion and cook until browned and glistening. Add cumin seed and sautéed about 1 minute. Add chard and cook until slightly wilted. Add garbanzo beans. Stir to heat through. Season with salt, chili, and lemon juice to taste.
For serving, Divide chickpea mixture among plates. Thinly slice the steak and fan over the top. Drizzle with more olive oil and a squeeze of lemon.
Enjoy with 2014 Carter Vineyard Pinot Noir
Purchase Wine Here
Recipe & Pairing by Abby McManigle, Executive Chef, Ken Wright Cellars