Flavor-Packed Croutons &Amp; Feta Cheese Recipe for Busy Nights

This vibrant salad comes together in a flash, yet it’s packed with sophisticated flavors and textures. Herb-crusted steak is seared to perfection and served over a bed of mixed greens with crumbled feta, sweet-tart Cara Cara orange slices, crunchy croutons and nutty pecans, all tossed in a bright honey-Dijon dressing.

Pair it with buttery garlic-herb bread for a complete meal that’s both speedy and impressive. Perfect for a weeknight dinner that feels special.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 ounce PecansView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 unit Cara Cara OrangeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the steak dry with paper towels and season all over with herbes de Provence, salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the steak and cook until browned and cooked to your liking, about 5-7 minutes per side. If browning too quickly, reduce heat and cover with a lid. Transfer the steak to a cutting board and let rest.
2. While the steak cooks, prepare the citrus. Zest and quarter the lemon. Zest the orange, then cut off the top and bottom. Stand the orange upright and slice off the peel in downward curves, removing all white pith. Discard the peel. Quarter the orange and slice into ¼-inch quarter-moons.
3. In a large bowl, whisk together the honey Dijon dressing, lemon zest, orange zest, a drizzle of olive oil, a squeeze of lemon juice, salt and pepper. Set aside. Halve the ciabatta and toast it. Spread the cut sides with garlic herb butter, then cut each half diagonally.
4. To the bowl with the dressing, add the mixed greens, pecans, croutons, feta and orange pieces. Toss until evenly combined. (For extra flavor, toast the pecans first if time allows.) Slice the rested steak crosswise. Divide the salad among bowls, top with the steak slices and serve with the garlic bread on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, flank or ribeye. Adjust cooking time as needed.

What can I use instead of Cara Cara oranges?

Navel oranges or blood oranges work well too. They add similar sweetness and color.

How do I make this dairy-free?

Omit the feta cheese and use a dairy-free butter alternative for the garlic bread.