Steak Salad with Tangy Red Pepper Vinaigrette and Chickpeas

This vibrant steak salad brings together perfectly seasoned ranch steak, crisp cucumber, juicy grape tomatoes, tender chickpeas and creamy feta cheese atop a bed of mixed greens. The star of the show is a glossy, tangy red pepper vinaigrette made with red pepper jam and Dijon mustard-it ties everything together beautifully.

Ready in just 20 minutes, this restaurant-quality salad is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. It’s a complete meal that’s as colorful as it is delicious!

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) 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. Season all over with fry seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook to desired doneness, 4-7 minutes per side. If the steak is browning too quickly, reduce the heat. Transfer to a cutting board and let rest.
2. While the steak cooks, wash and dry the produce. Drain and rinse the chickpeas; pat dry with paper towels (dry chickpeas well to avoid a watery salad). Trim and halve the cucumber lengthwise, then slice crosswise into ½-inch-thick half-moons. Halve the grape tomatoes.
3. In a large bowl, whisk together the red pepper jam, Dijon mustard, red wine vinegar, olive oil, salt and pepper until smooth. Add the chickpeas, cucumber and tomatoes to the bowl with the vinaigrette; stir to coat.
4. Thinly slice the steak against the grain. Add the mixed greens and half the feta to the bowl with the salad; toss until evenly coated. Taste and adjust seasoning with salt or pepper if desired. Divide the salad between shallow bowls, top with the sliced steak and remaining feta. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

Can I make this salad ahead of time?

It’s best served fresh, but you can prep ingredients in advance. Store the vinaigrette separately and toss just before serving.

What can I use instead of red pepper jam?

You can substitute with any sweet pepper jelly or even a mix of honey and roasted red pepper puree.