Enjoy this delicious salad created with juicy Braveheart Ribeye, cherry tomatoes, feta cheese, artichokes, and a mouthwatering vinaigrette. This dish is light, refreshing, and perfect for any salad lovers out there. Create this delicious salad for the perfect lunch time meal.
Ingredients
1 Braveheart Boneless Ribeye
Salt and pepper
2 cups arugula
2 cups spinach
1 cup watercress
1 cup artichoke hearts, chopped
½ cup olives
1 cup cherry tomatoes, halved
½ cup pickled red onions
1 cup crumbled feta cheese
⅓ cup olive oil
Juice from 1 lemon
1 tbsp parsley, chopped
1 tbsp balsamic vinegar
Directions
Lightly salt and pepper both sides of the steak and let rest for 10 minutes. While steak is resting, heat oil in a skillet over medium-high heat.
Add the steak to the skillet and cook for 5-7 minutes on each side (depending on preference). Remove the steak from the pan and let rest for 10-15 minutes before thinly slicing.
Add arugula, spinach, and watercress to a large bowl and toss. Next, add artichoke hearts, olives, cherry tomatoes, and pickled red onions. Toss again until all ingredients are combined.
In a small bowl, mix together olive oil, lemon juice, salt, pepper, parsley, and balsamic vinegar.
Add vinaigrette to the salad and toss until greens are evenly coated.
Top the salad with sliced steak and feta.
Serve and enjoy!
Need more recipe inspiration? Try Braveheart Mango Balsamic Steak Salad, or check out our beef cut guide.