Grilled Steak With Chickpea Salad And Cilantro Pesto

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1 1/2 pounds flank steak

Kosher salt and freshly ground pepper

5 tablespoons extra-virgin olive oil, plus more for brushing

2 tablespoons fresh lemon juice

2 cups loosely packed fresh cilantro (about 1 large bunch)

1 small clove garlic

1/2 teaspoon ground cumin

1/2 teaspoon hot paprika

2 15-ounce cans chickpeas, drained and rinsed

2 medium carrots, grated

2 scallions, thinly sliced

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