I absolutely adore the combination of za’atar with steak. Plus, serving this [for Mother’s Day] is a deliciously subtle way of smashing the patriarchy — and I’m totally on board.
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1/2 cup fresh cilantro
- 1/2 cup fresh mint
- 1/2 cup fresh parsley
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon za’atar
- 1 jalapeño pepper, seeds and ribs removed, roughly chopped
- Juice of 1 lime (about 2 tablespoons)
- 1 small shallot, roughly chopped
- Kosher salt
- 2 8- to 10-ounce New York strip steaks
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter, plus more as needed
- 1 teaspoon za’atar
- 1 small shallot, sliced
- 1/2 cup English peas
- 2 cups baby arugula
- 2 cups baby spinach
- 1 avocado, cut into small chunks
- 4 radishes, cut into small wedges
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 544 |
| Total Fat | 43 g |
| Saturated Fat | 14 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 26 g |
| Cholesterol | 109 mg |
| Sodium | 694 mg |