Fast & Fresh Seared Steak & Mixed Greens Salad with Chickpeas, Feta & Dijon Vinaigrette
- Milk
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Chickpeas
1 tablespoon
Fry Seasoning
4 ounce
Mixed Greens
10 ounce
Ranch Steak
1 unit
Mini Cucumber
5 teaspoon
Red Wine Vinegar
4 ounce
Grape Tomatoes
1 unit
Red Pepper Jam
2 teaspoon
Dijon Mustard
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Heat a drizzle of oil in a large pan over medium-high heat. Pat steak* dry with paper towels and season all over with salt, pepper, and fry seasoning.
Add steak to pan and cook to desired doneness, 4-7 minutes per side. TIP: If steak is browning too quickly, reduce heat.
Turn off heat; transfer to a plate to rest.
While steaks cook, wash and dry produce.
Halve cucumber lenghwise; cut crosswise into 1/2-inch-thick pieces. Halve tomatoes. Drain and rinse chickpeas; pat dry with paper towels (TIP: Dry chickpeas as best you can to avoid a watery salad!).
In a large bowl, whisk together pepper jam, dijon, vinegar, salt, pepper, and 2 TBSP olive oil (4 TBSP for 4 servings) until mixture is smooth.
Add chickpeas, cucumber, and tomatoes to bowl with dressing and stir to coat.
Thinly slice steak crosswise.
Toss mixed greens and half the feta into bowl with vinaigrette and toss until evenly dressed. Taste and season with additional salt or pepper, as desired.
Divide salad between shallow bowls; top with steak and remaining feta. Serve.
