Bavette Steak with Warm Red Cabbage & Chickpea Salad
Toss chickpeas with lemon juice, zaa'tar seasoning, extra virgin olive oil, salt and pepper. Roast for 15 minutes at 250°F
Meanwhile, heat oil in a 10" skillet and add garlic. Stir once and then add sliced red cabbage and sliced carrots. Cook for 10-15 minutes until slightly softened. Turn off heat and add chickpeas, a tablespoon of golden raisins, one tablespoon maple syrup, and a quarter cup of chopped mint, and stir to combine.
Season steaks with salt and pepper and sear for a few minutes on each side until cooked to your desired temperature. Rest for 10 minutes. Slice against the grain and serve with salad, sliced radishes and mint leaves.