Zaatar Spiced Steak Salad Recipes

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STEAK SALAD WITH ZAATAR CHIMICHURRI



Steak Salad with Zaatar Chimichurri image

Provided by Molly Yeh

Categories     main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 19

1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves
3 tablespoons olive oil
2 tablespoons sherry vinegar
1 tablespoon zaatar
1 jalapeno, seeds and ribs removed, roughly chopped (.9 ounce or 25 grams)
Juice of 1 lime (1 ounce or 2 tablespoons)
1 small shallot, peeled and roughly chopped (1.5 ounces or 43 grams)
Two 8- to 10-ounce New York strip steaks
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, or more as needed
1 teaspoon zaatar
1 small shallot, sliced
1/2 cup English peas
2 cups baby arugula
2 cups baby spinach
1 avocado, sliced
4 radishes, chopped into small wedges

Steps:

  • For the dressing: Add the cilantro, mint, parsley, olive oil, sherry vinegar, zaatar, jalapeno, lime juice and shallot to the the jar of a blender. Puree, scraping the sides as needed, until smooth with just a few small chunks remaining. Set aside or refrigerate for up to 3 days in advance.
  • For the steaks: Sprinkle the steaks all over with 1 teaspoon salt and a generous amount of pepper. Set aside.
  • 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 register 125 degrees 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 zaatar. Toast until fragrant, about 1 minute. Stir in the shallot and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the peas and saute until tender but still crisp, 1 to 2 minutes. Transfer to a plate, leaving any remaining butter in the skillet.
  • Meanwhile, mix the arugula and spinach together and place on a platter. Sprinkle with the avocado, radishes, peas and shallots. Slice each steak into thick slices and place atop the salad. Drizzle with the chimichurri dressing and serve immediately with the remaining chimichurri on the side.

ZA'ATAR MARINATED TOMATO SALAD



Za'atar Marinated Tomato Salad image

Pieces of Tomato soaked in vinegar and olive oil. Roma tomatoes are firm but I use whatever tomatoes I have on hand. After we eat out the ingredients I just add more tomatoes to the left over dressing. It stays good for wile like this and can save time during Ramadan or busy weeks. Don't use a watery balsamic for this.

Provided by Jamilahs_Kitchen

Categories     Egyptian

Time 20m

Yield 2 cups, 2-4 serving(s)

Number Of Ingredients 9

4 roma tomatoes, cut into fours (or any other tomato you like, try some grape tomatoes cut in half or cherry tomatoes or a nice green)
1/2 cup olive oil
1/4 cup balsamic vinegar
1 ounce parsley, stems removed
1/4 teaspoon sea salt (optional)
2 garlic cloves, pressed
1 tablespoon za'atar spice mix (green)
1/4 teaspoon ground black pepper
1/2 cup feta, cubed

Steps:

  • *The feta and the zaatar have their own salt so add salt at the end for your own taste.
  • Chop tomatoes in fours.
  • Chop parsley.
  • Crumble up the feta.
  • Put olive oil, vinegar, spices, parsley,garlic in blender and blend on high speed to creat an emulsion and mix the flavors together.
  • In a large bowl pour the emulsion and then add the chopped tomatoes and feta.
  • Mix well to incorporate.
  • Pour everything into a small Tupperware container with lid.
  • Chill in the fridge to meld the flavors 2-24 hours.
  • Serve with pita or crusty bread.

Nutrition Facts : Calories 637, Fat 62.4, SaturatedFat 13.1, Cholesterol 33.4, Sodium 441.6, Carbohydrate 13.9, Fiber 2.1, Sugar 9.7, Protein 7.2

ZA'ATAR ZOODLE SALAD



Za'atar Zoodle Salad image

Fun to say, fun to make, fun to eat! This Allrecipes Magazine recipe is based on Spiral Zucchini Salad.

Provided by Allrecipes Magazine

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

4 ½ cups zucchini noodles
2 cups cherry tomatoes, halved
1 large carrot, cut into thin ribbons
2 tablespoons finely chopped fresh chives
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon za'atar seasoning
1 teaspoon salt, or more to taste
1 tablespoon finely grated Parmesan cheese, or more to taste

Steps:

  • Put zucchini noodles in a large bowl; snip into 4- to 6-inch lengths using kitchen shears. Add tomatoes, carrot, and chives. Drizzle with balsamic vinegar and oil and sprinkle with za'atar and salt; toss to combine. Sprinkle with Parmesan. Serve immediately or chill, covered, for up to 1 day.

Nutrition Facts : Calories 85 calories, Carbohydrate 10.8 g, Cholesterol 1.1 mg, Fat 4.3 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 634.8 mg, Sugar 3.9 g

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