Beef
Season the SRF steak cuts or tenderloin piecies generously with SRF Signature Steak Seasoning.
Heat a cast iron skillet over medium-high heat on your grill or stovetop.
Add 2 tbsp olive oil and cook the beef for 1-2 minutes per side, until browned.
Alternatively, place the seasoned steak cuts on a skewer and grill over high heat until nicely browned and cooked to desired internal temperature.
Lemon and Dill Greek Yogurt Dressing
Place all ingredients in a blender and blend until smooth.
Adjust seasoning as desired.
Keep covered and refrigerated until ready to serve.
Dressing can be made a day ahead.
Roasted Peppers
Roast peppers at 425°F for 25 minutes on the grill or in the oven on a sheet pan, turning occasionally. The skins should begin to puff up and blacken a bit.
Place the roasted peppers in a bowl and cover with plastic wrap and let sit for 10-15 minutes.
Remove the seeds, stems, and skins. Rinse the peppers with cold water to assist in removing the skins.
Drizzle with olive oil and refrigerate until ready to use. These can be made a few days in advance.
Crispy Chickpeas
Set your grill or oven to 425°F.
Place the drained and rinsed chickpeas on a small sheet pan, and pat dry with a paper towel.
Drizzle with 2 tbsp olive oil, and season generously with season salt.
Bake on the sheet tray for 25 minutes, until the chickpeas are golden and crispy.
Set aside to cool.
Crispy Fried Shallots
In a small skillet over medium heat, heat 2 tbsp of each, butter and olive oil.
In a small bowl, toss the thinly sliced shallots with flour, just to coat them.
Season lightly with salt.
Fry until crispy and lightly browned, about 2 minutes.
Remove from pan and drain on a paper towel.
These can be made a few hours in advance and stored at room temperature.
Mediterranean Salad
On a large platter, arrange your greens.
Top with the roasted peppers, kalamata olives, tomatoes, cucumbers, crispy chickpeas, fried shallots, SRF Steak Cuts, feta cheese crumbles, and optional dill, mint, parsley leaves, if desired.
Drizzle with Lemon and Dill Greek Yogurt Dressing, and sprinkle with salt and pepper if desired.
Enjoy!