Steak Salad with Greek Chickpeas & Feta
Steak Salad with Greek Chickpeas & Feta
Ingredients
For the Salad
- 3 Persian cucumbers, chopped
- 1 avocado, cubed
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 1 lemon, juiced
- 1 can pre-marinated Greek chickpeas, with parsley and cumin, drained
- 1/2 cup crumbled feta cheese, with herbs
- 1/2 red onion, diced
For the Steak
- 1 NY strip steak, about 1 pound
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, or as needed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil, for searing
Instructions
- 1
Prepare all salad components: chop the Persian cucumbers, cube the avocado, halve the cherry tomatoes, chop the cilantro, and dice the red onion. Set aside in a large mixing bowl.
⏱️ 10 min
- 2
Pat the NY strip steak dry with paper towels. Season generously on both sides with salt, black pepper, dried oregano, red pepper flakes, and garlic powder.
⏱️ 2 min
- 3
Heat 1 tablespoon of olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the seasoned steak in the hot pan.
⏱️ 1 min
- 4
Sear the steak for 3-5 minutes per side for medium-rare, or longer for desired doneness. Once cooked, remove the steak from the pan and let it rest on a cutting board for 5 minutes.
⏱️ 7 min
- 5
While the steak rests, add the drained Greek chickpeas and crumbled feta cheese to the bowl with the prepared salad components. Squeeze the juice of 1 lemon over the salad.
⏱️ 2 min
- 6
Slice the rested steak into bite-sized cubes and add them to the large mixing bowl with the other salad ingredients.
⏱️ 2 min
- 7
Using two large spoons or tongs, thoroughly toss all the ingredients in the bowl until well combined and coated with the lemon juice and seasonings. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Salad with Greek Chickpeas & Feta
For the Salad
- 3 Persian cucumbers, chopped
- 1 avocado, cubed
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 1 lemon, juiced
- 1 can pre-marinated Greek chickpeas, with parsley and cumin, drained
- 1/2 cup crumbled feta cheese, with herbs
- 1/2 red onion, diced
For the Steak
- 1 NY strip steak, about 1 pound
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, or as needed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil, for searing
Instructions
- 1
Prepare all salad components: chop the Persian cucumbers, cube the avocado, halve the cherry tomatoes, chop the cilantro, and dice the red onion. Set aside in a large mixing bowl.
⏱️ 10 min - 2
Pat the NY strip steak dry with paper towels. Season generously on both sides with salt, black pepper, dried oregano, red pepper flakes, and garlic powder.
⏱️ 2 min - 3
Heat 1 tablespoon of olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the seasoned steak in the hot pan.
⏱️ 1 min - 4
Sear the steak for 3-5 minutes per side for medium-rare, or longer for desired doneness. Once cooked, remove the steak from the pan and let it rest on a cutting board for 5 minutes.
⏱️ 7 min - 5
While the steak rests, add the drained Greek chickpeas and crumbled feta cheese to the bowl with the prepared salad components. Squeeze the juice of 1 lemon over the salad.
⏱️ 2 min - 6
Slice the rested steak into bite-sized cubes and add them to the large mixing bowl with the other salad ingredients.
⏱️ 2 min - 7
Using two large spoons or tongs, thoroughly toss all the ingredients in the bowl until well combined and coated with the lemon juice and seasonings. Serve immediately.
⏱️ 2 min