Steak & Feta Salad with Roasted Tomatoes & Creamy Dressing 🥩🥗

Ingredients:

For the Steak:

1 (1-inch thick) boneless, skinless beef steak (such as ribeye or New York strip)

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

For the Roasted Tomatoes:

1 pint cherry tomatoes

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried oregano

For the Creamy Dressing:

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon chopped parsley

1 tablespoon lemon juice

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

For the Salad:

1 cup arugula

1/2 cup crumbled feta cheese

Instructions:

Prep the Steak: In a bowl, combine steak with olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

Roast the Tomatoes: Toss tomatoes with olive oil, garlic powder, salt, pepper, and oregano. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, or until slightly charred and softened.

Grill the Steak: Grill the steak over medium heat for 2-3 minutes per side, or until cooked through to your desired doneness.

Make the Creamy Dressing: In a small bowl, whisk together mayonnaise, sour cream, parsley, lemon juice, garlic, salt, and pepper.

Assemble the Salad: Place arugula on plates. Top with grilled steak, roasted tomatoes, and crumbled feta cheese. Drizzle with Creamy Dressing.

Tips & Tweaks:

Spice it up: Add more cayenne pepper or a pinch of red pepper flakes to the steak marinade.

Make it a meal: Serve the salad with a side of crusty bread.