Little Gem Steak Salad topped with Athenos Feta
This steakhouse-inspired salad is a fresh and flavorful meal option! Crisp little gem lettuce is tossed with creamy Caesar dressing and topped with avocado, cherry tomatoes, cucumber, and tender NY strip steak. A finishing sprinkle of Athenos Crumbled Traditional Feta Cheese adds a bold, tangy flavor to every bite.
INGREDIENTS
| 4 oz little gem lettuce | little gem lettuce |
| 1/2 cup | Caesar dressing |
| 1/2 | avocado, diced |
| 1 cup | cherry tomatoes, halved |
| 1/2 | cucumber, diced |
| 1/2 cup | Athenos Crumbled Traditional Feta cheese |
| 1/4 | red onion, thinly sliced |
| 1/2 cup | crushed croutons |
| 1 | NY strip steak (6-8 oz) |
| kosher salt | |
| cracked black pepper | |
| 1 tbsp | vegetable oil |
Method
1. Heat a small cast iron skillet on medium high heat. Add 1 tbsp vegetable oil in. When the oil starts to have waves and a drop of water 'dances' on the skillet, it's hot and ready. Add a generous layer of kosher salt and cracked black pepper to each side of the steak. Sear for 4-5 minutes on each side for medium rare. Remove from heat and tent with foil.
2. In a medium bowl add little gem leaves and toss with caesar dressing. Transfer to a medium serving platter and top evenly with diced avocado, cherry tomato halves, cucumber, feta cheese crumbles, red onion and crushed croutons.
3. Slice the steak into 1/2 inch slices going against the grain. Top in the center of the salad and serve.
