Taverna Steak & Feta Salad
Elevated Dinners, Impressively Easy
Evoking the casual elegance of Greek cuisine, this super-quick and hearty dish features tender sliced steak over a fresh and flavorful salad of briny feta cheese, juicy tomatoes, crunchy cucumber, and crisp lettuce. A creamy Greek vinaigrette brings it all together while a side of warm pita bread helps soak up all the flavors.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Ranch Steak
1 tablespoon
Bold & Savory Steak Spice
2 unit
Baby Lettuce
1 unit
Mini Cucumber
3 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Grape Tomatoes
½ cup
Feta Cheese
(Contains: Milk)
2 unit
Pita Bread
(Contains: Sesame, Wheat)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Pat steak* dry; season with Steak Spice, salt, and pepper. • Drizzle oil in a hot large pan. Add steak; cook to desired doneness, 3-6 minutes per side. Transfer to a cutting board. TIP: Move on to Step 2 while the steak cooks!
• While steak cooks, trim and discard root end from lettuce and thinly slice leaves. Thinly slice cucumber. • In a small bowl, mix Greek vinaigrette with mayonnaise. Season with salt and pepper.
• Halve tomatoes if desired. In a large bowl, toss lettuce, cucumber, tomatoes, and cheese with as much dressing as you like.
• Wrap pitas in damp paper towels. Microwave until warm and pliable, 30-60 seconds. Cut into quarters. • Slice steak against the grain. • Top salad with steak and serve with pitas on the side.
Steak is fully cooked when internal temperature reaches 145°.
