Add garlic, olive oil, red wine vinegar, lemon juice, oregano, paprika, salt, and pepper to a mason jar, seal tightly, and shake until emulsified.
Combine the chickpeas, white beans, cilantro, parsley, roasted red peppers, and red onion in a large bowl.
Pour the dressing over the bean mixture and toss until evenly coated.
Add the crumbled feta and gently mix.
Pat the ribeye steak dry with paper towels and season generously with salt and pepper. Heat a skillet over high heat and add avocado oil. Sear the steak for 3 minutes on one side without moving it, then flip and cook for another 3 minutes, depending on thickness.
Lower the heat to medium-low, add Challenge Salted Butter and smashed garlic cloves to the skillet, and baste the steak with the melted butter for 1–2 minutes. Tilt the pan and repeatedly spoon the butter over the steak.
Remove the steak from the skillet and let it rest for 5 minutes.
Cut the rested steak into bite-sized pieces and add to the salad. Toss gently to combine. Drizzle any remaining butter from the skillet over the salad for added richness.
Serve immediately for a fresh, hearty dish that’s as satisfying as it is flavorful.
You can enjoy this dish immediately, but it’s even better if it sits for a bit to let the flavors meld. It’s a great make-ahead option for packed lunches, potlucks, or a casual dinner.
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