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Griddle Mediterranean Tenderloin Steak Salad

By: Mandy Tanner

Ingredients

Seasoning Rub

  • 2 teaspoons kosher salt
  • 1 ½ teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon pepper
  • ½ teaspoon onion powder

Basil-Mint Vinaigrette

  • 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

Tenderloin Pieces Steak Salad

  • 1 package American Wagyu Black® Tenderloin Pieces Buy Now
  • 1 (15 oz) 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, from 1 regular or English cucumber or 2 to 4 small cucumbers
  • ¼ cup feta cheese

Seasoning Rub

Prepare the Seasoning Rub; In a small bowl, combine the salt, paprika, garlic powder, dried oregano, pepper, and onion powder. Stir to combine.

Basil-Mint Vinaigrette

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.

Tenderloin Pieces Steak Salad

Preheat the Flat Top Griddle to medium-high heat. Meanwhile prepare the salad ingredients.
For the SRF American Wagyu Tenderloin 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 Tenderloin Pieces and cook, flipping the pieces after 2 to 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 Tenderloin Pieces, crispy chickpeas, peppers, onions, olives, tomatoes, cucumbers, and feta cheese. Top with Basil-Mint Vinaigrette, as desired, and serve. Enjoy!