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Mediterranean Ribeye Steak Salad with Hummus and Spring Vegetables

Angus Mcintosh

Angus Mcintosh

May 5, 2025
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32 min

Total

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4

Servings

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ribeye steak

Protein

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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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Equipments

  • Knife

  • Cutting board

  • Measuring cups & spoons 

  • mixing bowls

  • Cast-iron skillet or grill pan 

  • Tongs

  • Whisk

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 

Step By Step

Instructions

Preparation

1
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. 
2
Trim and slice the asparagus, radishes, snap peas, and cherry tomatoes. 
3
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

1
Heat 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat. 
2
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. 
3
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. 
4
Spread 1 cup of hummus on a large serving platter or individual plates. Layer the salad mixture over the hummus. 
5
Arrange the sliced ribeye steak on top. Drizzle with the Mediterranean-style dressing. Garnish with fresh mint leaves and serve immediately. 

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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