1 whole skirt steak, fat trimmed
1 clove garlic, minced
1/2 shallot, minced
1 salt-packed anchovy, rinsed, boned and minced
2 tablespoons salt-packed capers, rinsed
Pinch red chili flakes
1/2 Fresno chile, seeded and minced
1 lemon, zested and juiced, juice reserved
1/2 cup chiffonade fresh mint leaves
1/2 cup fresh flat-leaf parsley, chiffonade
1/2 cup extra-virgin olive oil, plus more for drizzling
Freshly cracked black pepper
Kosher salt
Salt
3 cups fresh chickpeas, shelled
1/2 shallot, thinly sliced
1/2 Fresno chile, seeded and julienned
Freshly cracked black pepper
Extra-virgin olive oil
1/2 cup freshly picked flat-leaf parsley
1/2 cup freshly picked mint leaves
Wine suggestion for this recipe: Cabernet Sauvignon
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