Flank Steak and Potato Ragu

Serves:

• 1 1/2 pounds flank steak
• 1 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 1 large garlic cloves, minced
• 1/2 teaspoon chopped fresh rosemary
• 2 cups finely diced Yukon Gold potatoes
• 1 14-ounce can diced tomatoes in juice
• 1 red onion, sliced
• 1 tablespoon butter
• 1/2 cup canned or pre-cooked chickpeas
• 1 tablespoon chopped parsley
• 1 lime