Recipe · 30 min
Garlic-Dijon Ribeye with Warm Zucchini, Tomato, Mint & Feta Salad
- 30 min
- 2–6 servings
- 701 kcal / serving
A seared ribeye is balanced by a bright lemon dressing and a warm zucchini-tomato salad with mint and feta. The dish comes together quickly for a satisfying weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (4 oz) pkgcrumbled feta cheese
- ½ small pkgfresh mint
- 2 clovesgarlic
- ½lemon
- ¾ lbribeye steak
- ½shallot
- 1tomato
- 2 mediumzucchini squash
- tomatoes
- lemons
- shallots
From the pantry: balsamic vinegar, black pepper, Dijon mustard, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater (optional) · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small pkgfresh mint
- 2 clovesgarlic
- ½lemon
- ½shallot
- 1tomato
- 2 mediumzucchini squash
- tomatoes
- lemons
- shallots
Meat & seafood
- ¾ lbribeye steak
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| fresh mint | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| lemon | ½ | 1 | 1 ½ |
| ribeye steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| shallot | ½ | 1 | 2 |
| tomato | 1 | 2 | 3 |
| zucchini squash | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Roast the zucchini on a baking sheet with a light drizzle of oil, salt, and pepper in a 425°F oven until fork-tender, about 20–25 minutes, tossing halfway.
- Make a vinaigrette by whisking minced garlic with oil, balsamic vinegar, Dijon, salt, and pepper; set aside.
- Slice the steak and lay pieces in a shallow dish, brushing both sides with the vinaigrette to coat; let sit briefly.
- In a separate bowl, zest and juice the lemon, then whisk in oil, salt, and pepper to form a dressing.
- Mince additional garlic and shallot; add to the dressing along with their oils.
- Cut the tomato into wedges, add to the dressing, and toss to coat; set aside.
- Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
- Sear the steak pieces until browned and cooked to your liking, about 2–5 minutes per side; transfer to a clean plate.
- Pick mint leaves from stems, discard the stems, and finely chop the leaves.
- When the zucchini is tender, toss it with the warm dressing, tomatoes, and chopped mint to form the salad.
- To serve, divide the steak and the warm salad between plates and crumble feta over the salad.
Two tips
- Prep ahead: you can roast the zucchini up to a day in advance and rewarm gently before serving.
- If mint isn’t available, substitute chopped parsley; the dish still gets a fresh note from the lemon dressing.
Nutrition per serving
- Calories
- 701 kcal
- Protein
- 39 g
- Carbs
- 14 g
- Fat
- 56 g
- Fiber
- 4 g
- Sodium
- 368 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.