Flat Top Mediterranean Filet Mignon Steak Salad
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Weeknight Flat Top Steak Salad draws on Mediterranean flavors, utilizing the flat top griddle for quickly cooking juicy Wagyu filet mignon Pieces, sweet red bell peppers, red onions, and crispy chickpeas. One simple homemade seasoning rub enhances all the parts of this salad before cooking together on the Flat Top Griddle in under 10 minutes! You can make the dressing in a jar and shake it up before serving, or whisk it all together in a bowl.
Author:Mandy Tanner
Ingredients
-
2 teaspoons kosher salt
-
1 ½ teaspoons paprika
-
1 teaspoon garlic powder
-
1 teaspoon dried oregano
-
½ teaspoon pepper
-
½ teaspoon onion powder
-
6 tablespoons olive oil
-
2 tablespoons red wine vinegar, or other vinegar
-
1 tablespoon fresh lemon juice, from ½ lemon
-
2 teaspoons honey
-
¾ teaspoon seasoning rub
-
4 fresh basil leaves, finely chopped
-
4 fresh mint leaves, finely chopped
-
1 package American Wagyu Filet Mignon Pieces
-
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
-
¼ cup olive oil, plus more as needed
-
1 red onion, thinly sliced
-
1 to 2 red bell peppers, thinly sliced
-
4 cups mixed greens
-
¼ cup pitted kalamata olives
-
½ cup cherry or grape tomatoes, halved
-
½ cup cucumber, sliced
-
¼ cup feta cheese
Seasoning Rub
Basil-Mint Vinaigrette
Filet Mignon Pieces Steak Salad
Directions
Prepare the Seasoning Rub; In a small bowl, combine the salt, paprika, garlic powder, dried oregano, pepper, and onion powder. Stir to combine.
Prepare the Basil-Mint Vinaigrette; In a small bowl or jar with a lid, add the olive oil, vinegar, lemon juice, honey, seasoning rub, basil, and mint. Whisk to combine, or top the jar with a lid and shake well.
Preheat the Flat Top Griddle to medium-high heat. Meanwhile prepare the salad ingredients.
For the SRF American Wagyu Filet Mignon Pieces; open the package and pat dry with a paper towel. Place the pieces on a cutting board or in a small bowl, add 2 tablespoons of olive oil and season with about 2 teaspoons of the seasoning rub. Toss to coat.
For the chickpeas; place in a small bowl and add 2 tablespoons of olive oil and about 2 teaspoons of seasoning rub and toss to combine.
For the peppers and onions; drizzle with olive oil and the remaining seasoning rub, and toss to combine.
Once the Flat Top is preheated, drizzle to cooktop as needed with oil. In one zone, add the Filet Mignon Pieces and cook, flipping the pieces after 2 tp 3 minutes, until browned on all sides and cooked to desired doneness, about 5 to 7 minutes.
In another zone of the Flat Top, add the chickpeas, and cook, tossing occasionally until golden brown and crispy, about 7 minutes.
Add the peppers and onions, to another zone of the Flat Top, and cook, tossing occasionally, until tender and golden brown, 5 to 7 minutes. Remove items from the Flat Top as they are done cooking.
Assemble the salad; On a platter or in a bowl, add the greens and top with the Filet Mignon Pieces, crispy chickpeas, peppers, onions, olives, tomatoes, cucumbers, and feta cheese. Top with Basil-Mint Vinaigrette, as desired, and serve. Enjoy!