Best 2 Steak Salad With Zaatar Chimichurri Recipes

ZA'ATAR-SPICED STEAK SALAD

Steps:

• Preheat the oven to 400˚ F. Toss the pita pieces with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Bake until golden brown and crisp, 5 to 7 minutes.
• Meanwhile, combine the feta, garlic, lemon juice, 2 teaspoons za'atar and 3 tablespoons olive oil in a food processor. Puree until thick and smooth.
• Whisk the pepperoncini brine, lemon zest and 3 tablespoons olive oil in a large bowl. Stir in the chopped pepperoncini and cherry tomatoes.
• Place the steak pieces between 2 pieces of plastic wrap or parchment and pound with the flat side of a meat mallet or a heavy skillet until about 3/4 inch thick. Season all over with salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then slice against the grain.
• Add the romaine and toasted pita to the tomato mixture and toss; season with salt and pepper. Divide among shallow bowls. Top with the steak and sprinkle with more za'atar. Serve with the whipped feta.

STEAK SALAD WITH ZA'ATAR CHIMICHURRI

Steps:

• Make the chimichurri: Combine the cilantro, mint, parsley, olive oil, vinegar, za'atar, jalapeño, lime juice, shallot and a pinch of salt in a blender. Puree, scraping down the sides as needed, until smooth with just a few small chunks remaining. Set aside or refrigerate for up to 3 days in advance.
• Prepare the steaks: Sprinkle the steaks all over with 1 teaspoon salt and a generous amount of pepper. Melt the butter in a large skillet over medium-high heat. Add the steaks and cook, flipping halfway through, until a nice golden crust has formed on both sides and the temperature registers 125˚ F (for medium rare) on an instant-read thermometer, 7 to 8 minutes total. Transfer to a cutting board and let rest for 3 to 4 minutes.
• Return the skillet to the heat and turn to medium. Add more butter to the skillet if it is dry and add the za'atar. Toast until fragrant, about 1 minute. Stir in the shallot and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the peas and sauté until tender but still crisp, 1 to 2 minutes. Transfer to a plate, leaving any remaining butter in the skillet.
• Mix the arugula and spinach together and place on a platter. Sprinkle with the avocado, radishes, peas and shallots. Slice each steak into thick pieces and place atop the salad. Drizzle with some of the chimichurri and serve immediately with the remaining chimichurri on the side.