ChefXi OfficialA vibrant lunchtime masterpiece featuring hearth-seared, spice-crusted steak over a bed of crisp greens, bursting with the soulful flavors of the Mediterranean.
In a small bowl, whisk together the oregano, cumin, Aleppo pepper, minced garlic, and a generous pinch of sea salt. Rub this essence into both sides of the steak.
Let the steak sit with the rub for at least 15 minutes to let the flavors penetrate.
Prepare the vinaigrette by whisking the lemon juice, olive oil, and dried mint until emulsified. Set aside.
Wash and dry the greens, then toss them in a large bowl with the cucumbers and red onions.
Heat a heavy cast-iron skillet over high heat until wisps of smoke appear. Add 2 tablespoons of olive oil.
A hot pan is crucial for that signature hearth-seared crust.
Place the steak in the pan and sear for 4-5 minutes per side for medium-rare. Remove from heat and let it rest.
Resting allows the juices to redistribute, ensuring a soulful, succulent bite.
Slice the steak thinly against the grain. Toss the salad with the vinaigrette, plate it, and top with the steak slices and crumbled feta.
The essence of this dish lies in the contrast between the cold, crisp greens and the warm, spice-laden steak. Always slice the steak against the grain to ensure every bite is tender. If you can't find Aleppo pepper, a mix of sweet paprika and a pinch of cayenne will maintain the harmony. Resect the lineage of the ingredients by using the best olive oil you can find.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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