Name: Za’atar-Spiced Steak Salad
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 2 pieces pita bread, torn into 1-inch pieces; 1/2 cup extra-virgin olive oil; Kosher salt; 1 4-ounce block feta cheese; 1 small clove garlic; Grated zest of 1/2 lemon, plus the juice of 1 lemon; 2 teaspoons za'atar seasoning, plus more for sprinkling; 1/4 cup chopped pepperoncini, plus 3 tablespoons brine; 2 cups cherry tomatoes, halved; 1 1/2 pounds flank steak, halved lengthwise, then crosswise; Freshly ground pepper; 1 large romaine lettuce heart, chopped

Directions

Preheat the oven to 400˚ F. Toss the pita pieces with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Bake until golden brown and crisp, 5 to 7 minutes.
Meanwhile, combine the feta, garlic, lemon juice, 2 teaspoons za’atar and 3 tablespoons olive oil in a food processor. Puree until thick and smooth.
Whisk the pepperoncini brine, lemon zest and 3 tablespoons olive oil in a large bowl. Stir in 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 3/4 inch thick. Season all over with salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then slice against the grain.
Add the romaine and toasted pita to the tomato mixture and toss; season with salt and pepper. Divide among shallow bowls. Top with the steak and sprinkle with more za’atar. Serve with the whipped feta.

Photograph by Ralph Smith

Za’atar-Spiced Steak Salad

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