Sirloin Steak Salad & Red Pepper Dressing
with Chickpeas, Cucumber, Grape Tomatoes & Feta
- Milk
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!
Ingredients
12 ounce
Sirloin Steak
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Chickpeas
1 tablespoon
Fry Seasoning
4 ounce
Mixed Greens
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
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Pat steak* dry with paper towels; season all over with Fry Seasoning, salt, and pepper.
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.
Transfer to a cutting board.
While steak cooks, wash and dry produce.
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.
In a large bowl, whisk together jam, mustard, vinegar, 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper until smooth.
Add chickpeas, cucumber, and tomatoes to bowl with vinaigrette; stir to coat.
Thinly slice steak against the grain.
Add mixed greens and half the feta to bowl with salad; toss until evenly coated. Taste and season with salt or pepper if desired.
Divide salad between shallow bowls; top with steak and remaining feta. Serve.
