Za'atar Crusted Steak with Spicy Shatta Chimichurri

I'm always experimenting with steak sauces that enhance but don't overpower the meat. As much as I love barbecue sauce, once I put it on, it's pretty much all I can taste. And it's a shame to buy good quality beef and spend time cooking it well only to not get the flavor.

Pesto sauce is always an option but I think the strong flavor and aroma of basil can also overwhelm the steak so I prefer it on pasta. But chimichurri sauce is milder and more adaptable. It's traditionally an Argentinian sauce, made with garlic, parsley, oregano, olive oil and red wine vinegar but I replaced the oregano with cilantro and used lemon juice for the acid to give it a more Mediterranean / Middle Eastern flavor.

Chimichurri may also include some red pepper flakes for a touch of heat but I kicked it up by adding shatta. If you like harissa, you'll love shatta which is a spicy red chili pepper sauce. I use the Ziyad brand which provides both heat and wonderful flavor. Use a little (if you're a wimp like me) or a lot if you love the heat.

I also gave my steak a Middle Eastern flavor by coating it with Ziyad's za'atar, a spice blend of salt, thyme, marjoram, sumac and sesame seeds. I'm basically obsessed and sprinkle it on everything. Enjoy!

Yield: 4 ServingsAuthor: Anita Schecter

Za'atar Crusted Steak with Spicy Shatta Chimichurri

prep time: 15 minscook time: 15 minstotal time: 30 mins

Recipe for grilled steak, crusted with za'atar and served with a spicy herb and garlic sauce.

ingredients:

Steak of your choice (I used a ribeye)

2 Teaspoons Ziyad za'atar

3 Cloves garlic, peeled

1 tablespoon Ziyad shatta, or more to taste

3/4 Cup parsley

1/2 Cup cilantro

1/2 Cup olive oil

1 Teaspoon lemon juice

1/4 Teaspoon salt, or to taste

instructions:

Coat each side of the steak with a teaspoon of the za'atar and place on a grill or a hot cast iron pan. Cook to desired temperature.

Add the garlic, shatta, parsley, cilantro, olive oil, lemon juice and salt to a blender or food processor. Process until well incorporated. Check for seasoning and add an additional tablespoon of shatta if you like it spicier.

Serve on top of the grilled steak along with extra on the side for people to help themselves.

Created using The Recipes Generator

This recipe is sponsored by Ziyad. Thank you for supporting the products I love and use in my kitchen.