Steak Salad with Tangy Red Pepper Vinaigrette and Chickpeas

This vibrant steak salad is a feast for the senses. Perfectly seasoned ranch steak sits atop a bed of mixed greens, tossed with a glossy red pepper jam vinaigrette. Crisp cucumber, juicy grape tomatoes, tender chickpeas and creamy feta add bursts of flavor and texture in every bite.

Ready in just 15 minutes, this restaurant-quality salad is anything but boring. It’s a quick, satisfying meal that proves salads can be the star of the dinner table.

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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 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

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView 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

2 tablespoon (tbsp) Olive OilView 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 cooking oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, 4-7 minutes per side. If the steak browns too quickly, reduce the heat. Transfer to a cutting board to rest.
2. While the steak cooks, wash and dry the produce. Drain and rinse the chickpeas, then pat them 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, 2 tablespoons olive oil, salt and pepper until smooth. Add the chickpeas, cucumber and tomatoes to the bowl with the vinaigrette and stir to coat.
4. Thinly slice the steak against the grain. Add the mixed greens and half of the feta cheese to the bowl with the salad and toss until evenly coated. Taste and adjust seasoning with salt or pepper if needed. Divide the salad between shallow bowls, then top with the sliced steak and remaining feta cheese.

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.

How do I make the vinaigrette less tangy?

Reduce the amount of red wine vinegar or add a little more olive oil to balance the acidity.

Can I prepare this salad ahead of time?

You can prep the ingredients in advance, but toss the greens and vinaigrette just before serving to keep the salad crisp.