Steak Salad With Zaatar Chimichurri Recipes

STEAK SALAD WITH ZA'ATAR CHIMICHURRI

Steak Salad With Za'atar Chimichurri image

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.

Provided by Molly Yeh

Categories main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 20

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

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.

FLANK STEAK SALAD WITH CHIMICHURRI DRESSING

Flank Steak Salad with Chimichurri Dressing image

Provided by Jill Silverman Hough

Categories Food Processor Quick & Easy Graduation Father's Day Backyard BBQ Dinner Steak Summer Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 large bunch fresh Italian parsley
2 tablespoons fresh oregano leaves
3 garlic cloves, peeled
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon chipotle hot pepper sauce
1 1 1/2-pound flank steak
8 ounces mixed baby greens
1 12-ounce container marinated small fresh mozzarella balls,* drained

Steps:

Prepare barbecue (medium-high heat). Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth. Season dressing to taste with salt and pepper.
Brush grill rack with oil. Sprinkle steak on both sides with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to work surface; let rest 5 minutes.
Meanwhile, toss greens in large bowl with some dressing. Transfer to large platter. Sprinkle mozzarella over.
Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing.
Available in the cheese section of many supermarkets and at specialty foods stores and Italian markets.

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Begin preparing Steak: Score both sides of meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle with salt and pepper. Let stand 5 minutes.
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