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
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
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