Pat steak* dry with paper towels; season all over with Fry Seasoning, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook to desired doneness, 5-7 minutes per side. TIP: If steak is browning too quickly, reduce heat.

Transfer to a cutting board.

While steak cooks, wash and dry produce.

Drain and rinse chickpeas; pat dry with paper towels. (TIP: Dry chickpeas as best you can to avoid a watery salad!) Trim and halve cucumber lengthwise; slice crosswise into ½-inch-thick half-moons. Halve tomatoes.

In a large bowl, whisk together jam, mustard, vinegar, 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper until smooth.

Add chickpeas, cucumber, and tomatoes to bowl with vinaigrette; stir to coat.

Thinly slice steak against the grain.

Add mixed greens and half the feta to bowl with salad; toss until evenly coated. Taste and season with salt or pepper if desired.

Divide salad between shallow bowls; top with steak and remaining feta. Serve.