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Refreshing romaine and crunchy red radishes are the perfect base for tender slow-roasted beef. Finish it off with a punchy vinaigrette and briny feta cheese for a balanced salad that’s full of protein and flavor.
What You Get
Crumbled feta cheese
What You'll Need
Vegetable or neutral oil
Salt and pepper
Chop the romaine, (you should have about 6 cups) reserving any the rest for another use. Thinly slice the radishes.
In a frying pan over medium heat, warm 1 tablespoon vegetable oil. Add the beef and sauté until warmed through and crispy, about 3 minutes. Season with salt to taste. Set aside and let cool slightly.
In a large bowl, combine the chopped romaine and sliced radishes, drizzle with ⅓ cup of the cilantro-lime dressing and the juice of ½ lime, season with salt, and toss to coat. Heap the salad on plates, top with the shredded beef, and sprinkle with the feta. Season with a few grinds of pepper and serve.