Feta Steak with Chickpeas and Tomatoes

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
• Season the steaks with ½ teaspoon each salt and pepper. Cook the steaks to desired doneness, 4 to 6 minutes per side for medium-rare.
• Transfer to a cutting board; let rest for at least 5 minutes before slicing.
• Wipe out the skillet and heat the remaining oil over medium-high heat. Pat the chickpeas dry with paper towels and add them to the skillet.
• Cook, stirring occasionally, until slightly crispy, 3 to 5 minutes.
• Stir in the tomatoes, cilantro, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
• Transfer to plates and sprinkle with the Feta.
• Serve with the steak.

This recipe inspired in part or in whole from here.