Grilled Goat Leg Steak with Marinated Chickpeas and Watercress
Goat leg steak with a salad of marinated chickpeas, and optional foraged greens like watercress.
Prep Time30 mins
Cook Time10 mins
- ½ cup dried chickpeas or 1.25 cups canned, cooked chickpeas
- 4 cups water
- ½ teaspoon baking soda if using dried chickpeas
- ¼ teaspoon salt + ½ teaspoon salt
- ¼ cup scallions sliced
- ¼ cup virgin sunflower oil preferably Smudes, or extra virgin olive oil
- 2 tablespoons fresh lemon juice or more to taste
- ½ cup carrots shredded and peeled
- 2 small handful of watercress picked into 1-2 inch pieces, larger stem pieces removed
- A small handful of cilantro coarsely chopped
- ½ teaspoon ground cumin
- ½ teaspoon garlic finely minced (optional)
Dry Brine the Steaks (optional)
Season the goat leg steaks with salt and pepper.
If you have time, allow the leg steaks to rest overnight in the fridge, uncovered, to help them brown more evenly.
combine the dried chickpeas if using, water and baking soda and cook, uncovered at a simmer for 30 minutes. Season the chickpea water with ¼ teaspoon of salt, then cook for another 30 minutes or until tender.
Drain the chickpeas , while they’re still hot, combine with the salt, scallions, carrots, cumin, garlic and sunflower oil. Don’t cook the mixture, just warm to infuse. When the mixture is warm, set aside to cool.
Before serving the chickpeas, toss in the cilantro, mix in thoroughly to distribute the dressing, adjust the seasoning if needed and serve warm or at room temperature.
Goat or Lamb Leg Steaks
Heat a grill, preferably using wood charcoal and or wood chips. When the grill is hot, cook the leg steaks until they’re about 140 F, or medium.
Allow the steaks to rest for 5 minutes before plating while you dress the watercress lightly with lemon and olive oil.
Place each leg steak on a pre-warmed dinner plate, top with a spoonful of the chickpeas and some watercress salad.