STEAK SALAD WITH ZAATAR CHIMICHURRI

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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.

Eli Whisler
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This salad is a great way to use up leftover steak.


mm mahim
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I'm going to try this recipe with grilled chicken.


maximilian mini
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This salad is a great way to get your veggies in.


Ryder Curtis
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I can't wait to try the zaatar chimichurri.


Yaseen Laghari
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This salad is a great way to use up leftover steak.


stephen cerdrick
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I love the combination of flavors in this salad.


Gerswin the next millionaire Job
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This recipe is perfect for a summer cookout.


Sajith Maduranga
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I'm going to make this salad for my next dinner party.


Tahseen Nayeem
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This salad looks amazing.


Ten Thomas
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I can't wait to try this recipe.


Junny Jay
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This recipe is a keeper.


Darkey Patience
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Yum!


Imael Imael
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This salad is so flavorful and satisfying. I highly recommend it.


SHAGAR HASAN
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I made this salad for my family and they all loved it. Even my picky eater ate it all up.


Asef Urfan
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This salad is a great way to use up leftover steak. It's also a great meal for a hot summer day.


Almadina photos Almadina photos
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I love this recipe! It's so easy to make and the results are always delicious.


Rehana Kausar
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This is one of the best steak salads I've ever had. The steak is cooked perfectly and the zaatar chimichurri is amazing.


Vlada C.
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I made this salad for a dinner party and it was a huge hit! Everyone loved the combination of flavors and textures.


Big Time
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This steak salad was absolutely delicious! The steak was cooked perfectly and the zaatar chimichurri was so flavorful. I will definitely be making this again.