Za’atar Grilled Steak with Orangey Fennel Salad

Za’atar Grilled Steak with Orangey Fennel Salad
Serves 4 | About 10 minutes

Za’atar is a Middle Eastern spice blend that gives you bang for your buck. Consisting of dried thyme, sumac, and sesame seeds. Grill and pair with a light and a fresh salad consisting of fennel, olives, and orange for a bright and tangy weeknight meal. Keep the fronds of your fennel for a 2-for-1 ingredient!

1 lb. flank steak, at room temperature
2 tablespoons Za’atar
1 cup castelvetrano (green!) olives, smashed and pitted
1 orange, zested and juiced
2 bulbs fennel, thinly sliced on a mandolin with ¼ cup fronds chopped and reserved

Preheat grill or grill pan to medium-high heat. Pat dry steak and season with Za’atar, ½ teaspoon salt and 1 tablespoon extra virgin olive oil. Grill steak for 4-5 minutes per side for medium-rare. Remove from heat and allow the steak to rest while you make the salad.

In a medium bowl add olives, orange zest and juice and ½ teaspoon salt, fennel, ¼ cup chopped fennel fronds and a tablespoon of olive oil. Toss and season with more salt if desired.  

Slice steak against the grain and serve alongside the salad. For optional garnish, sprinkle with more Za’atar, coriander leaves (cilantro!), Greek yogurt or pita bread.

Za’atar Grilled Steak with Orangey Fennel Salad