Steak Salad with Za'atar
Votes: 4
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 680, total fat 45 G., saturated fats 13 G., proteins 43 G., carbohydrates 24 G., fiber 3 G., cholesterol 128 mg, sodium 1163 mg, sugar 4 G.
Calories 680, total fat 45 G., saturated fats 13 G., proteins 43 G., carbohydrates 24 G., fiber 3 G., cholesterol 128 mg, sodium 1163 mg, sugar 4 G.
The Middle Eastern seasoning za'atar is a blend of dried aromatic herbs and sesame seeds that can be added to a wide variety of dishes. In this recipe, the seasoning is sprinkled over a prepared salad with cherry tomatoes, pepperoncini, and pita bread, and over a grilled beef steak. Za'atar is also added to a whipped feta cheese sauce. Dip your juicy steak in it and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 pitas, torn into 2cm pieces.
- 0.5 cups extra-virgin olive oil
- 1 piece of feta weighing 110 g.
- 1 small clove of garlic
- Grated zest of half a lemon + juice of 1 lemon
- 2 tsp za'atar seasoning + extra for sprinkling
- 1/4 cup chopped pepperoncini peppers + 3 tablespoons brine
- 2 cups cherry tomatoes, halved
- 1 flank steak weighing 700 g, cut in half lengthwise, then in half crosswise
- 1 large romaine lettuce heart, chopped
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Recipes with similar ingredients: beef, pita, feta cheese, cherry tomatoes, peperoncino pepper, romaine lettuce, lemon juice, za'atar
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Toss pita bread slices on a baking sheet with 1 tablespoon olive oil and a pinch of salt. Bake until crisp, 5-7 minutes.
- Meanwhile, combine the feta, garlic, lemon juice, 2 teaspoons za'atar, and 3 tablespoons olive oil in a food processor. Process until thick and smooth.
- In a large bowl, combine the pepperoncini brine, lemon zest, and 3 tablespoons olive oil. Add 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 2 cm thick. Season with salt and black pepper.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side for medium-rare.
- Transfer to a cutting board and let the meat rest for 5 minutes, then slice across the grain.
- Add the romaine lettuce and toasted pita to the vegetable mixture and toss; season with salt and pepper to taste. Divide among plates.
- Place the steaks on top of the salad and sprinkle with za'atar. Serve with whipped feta.
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