with Chickpeas, Cucumber, Grape Tomatoes & Feta
Perfectly seasoned steak sits atop vibrant mixed greens tossed in a glossy red pepper jam vinaigrette! Crisp cucumber, juicy grape tomatoes, tender chickpeas, and creamy feta add flavorful bursts of texture and color. Restaurant-quality results in just 15 minutes—say goodbye to boring salads!
Allergens
Utensils
Tags
Feta Cheese
0.5 cup
Chickpeas
1 unit
Fry Seasoning
1 tablespoon
Heirloom Grape Tomatoes
4 ounce
Mixed Greens
4 ounce
Ranch Steak
10 ounce
Mini Cucumber
1 unit
Red Wine Vinegar
5 teaspoon
Red Pepper Jam
1 unit
Dijon Mustard
2 teaspoon
Olive Oil
2 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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Pat steak* dry with paper towels; season all over with Fry Seasoning, salt, and pepper.
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Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook to desired doneness, 4-7 minutes per side. TIP: If steak is browning too quickly, reduce heat.
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Transfer to a cutting board.
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While steak cooks, wash and dry produce.
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Drain and rinse chickpeas; pat dry with paper towels. (TIP: Dry chickpeas as best you can to avoid a watery salad!) Trim and halve cucumber lengthwise; slice crosswise into ½-inch-thick half-moons. Halve tomatoes.
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In a large bowl, whisk together jam, mustard, vinegar, 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper until smooth.
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Add chickpeas, cucumber, and tomatoes to bowl with vinaigrette; stir to coat.
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Thinly slice steak against the grain.
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Add mixed greens and half the feta to bowl with salad; toss until evenly coated. Taste and season with salt or pepper if desired.
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Divide salad between shallow bowls; top with steak and remaining feta. Serve.
710
kcal
Calories
35
g
Fat
8
g
Saturated Fat
52
g
Carbohydrate
20
g
Sugar
8
g
Dietary Fiber
41
g
Protein
100
mg
Cholesterol
1560
mg
Sodium
with Chickpeas, Cucumber, Grape Tomatoes & Feta
with Chickpeas, Cucumber, Grape Tomatoes & Feta
