Mediterranean Ribeye Steak Salad with Hummus and Spring Vegetables
Juicy, herb-seasoned ribeye meets fresh, crisp veggies in this Mediterranean Steak Salad! Served over a creamy layer of hummus and topped with feta, mint, and a zesty lemon-oregano vinaigrette, it’s a bold, vibrant dish that’s as satisfying as it is stunning.
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Servings: 4
Ingredients
- 2 Butcherbox Ribeye steaks
- ButcherBox Anything Seasoning
- paprika
- Olive oil
- Mixed salad greens (with arugula for peppery flavor)
- Asparagus
- Radishes
- Snap peas
- Cherry tomatoes
- Crumbled feta cheese
- Fresh mint leaves
- Hummus (lemon and herb variety recommended)
- Extra virgin olive oil
- Lemon juice
- Balsamic vinegar
- Garlic
- Dried oregano
- Salt & pepper
Instructions
Preparation
- Pat dry the ribeye steaks and season with salt, pepper, paprika, and ButcherBox Anything Seasoning. Let them sit at room temperature for about 15 minutes.
- Trim and slice the asparagus, radishes, snap peas, and cherry tomatoes.
- In a small bowl, whisk together ¼ cup of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of balsamic vinegar, 1 minced garlic clove, 1 teaspoon of dried oregano, and a pinch of salt and pepper.
How To Cook
- Heat 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat.
- Sear the steaks for about 3-4 minutes per side until they reach your desired doneness. Transfer to a plate and let rest for at least 5 minutes before slicing.
- In a large bowl, combine 2 cups of mixed greens, 1 cup of asparagus, 1 cup of radishes, 1 cup of snap peas, ½ cup of cherry tomatoes, and ¼ cup of crumbled feta. Toss gently.
- Spread 1 cup of hummus on a large serving platter or individual plates. Layer the salad mixture over the hummus.
- Arrange the sliced ribeye steak on top. Drizzle with the Mediterranean-style dressing. Garnish with fresh mint leaves and serve immediately.
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