Directions

Prep 🥒

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.