Name: Garlic-Dijon Ribeye with Warm Zucchini, Tomato, Mint & Feta Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkg crumbled feta cheese; 1 small pkg fresh mint; 6 cloves garlic; 1 ½ lemons; 1.02 kg ribeye steak; 2 shallots; 3 tomatoes; 6 medium zucchini squash; balsamic vinegar; black pepper; Dijon mustard; extra virgin olive oil; salt

Garlic-Dijon Ribeye with Warm Zucchini, Tomato, Mint & Feta SaladGarlic-Dijon Ribeye with Warm Zucchini, Tomato, Mint & Feta Salad — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (113 g) pkg crumbled feta cheese

1 small pkg fresh mint

6 cloves garlic

1 ½ lemons

1.02 kg ribeye steak

2 shallots

3 tomatoes

6 medium zucchini squash

balsamic vinegar

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Trim zucchini, quarter lengthwise, then slice crosswise into 2-inch long pieces; divide between two baking sheet pans. Drizzle with oil, season with salt and pepper, and toss to coat; spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until zucchini is fork-tender, 25-30 minutes. Remove from oven.

Meanwhile, peel and mince garlic; place in a small bowl along with oil, vinegar, Dijon, salt, and pepper. Whisk to combine the marinade.

Cut steak into portions, place on a large plate, and drizzle with marinade on both sides; turn to coat and set aside.

While the steaks are marinating, zest and juice lemons into a large bowl. Add oil, salt, and pepper; whisk to combine the dressing.

Using a clean cutting board, peel and mince additional garlic; peel and mince shallots. Add both to the bowl with the dressing.

Slice tomatoes lengthwise into wedges; add to the bowl, stir to coat, and set aside.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the grill pan is hot, working in batches if necessary, add steaks and cook until desired doneness, 2-5 minutes per side. Remove to a clean plate.

While the steaks are cooking, pick mint leaves off the stems; discard stems and mince the leaves.

When the zucchini is done, add to the bowl with the dressing and tomatoes. Add mint and toss to combine the warm salad.

To serve, divide steak and salad between plates; sprinkle feta over salad and enjoy!

Open this recipe in Flambette