Grilled Za'atar-Flank Steak, Peaches, Blue Cheese and Hazelnuts on Arugula

April 26, 2023

Ingredients

1/2 to 1 poundpiece of flank steak

2 tablespoonsza’atar

3–4fresh peaches, pitted and cut into sections

3 tablespoonsolive oil for brushing on peaches

1/4 cupextra virgin olive oil

2 tablespoonsbalsamic vinegar

1/2small red onion, very thinly sliced

1/4 cuptoasted, chopped hazelnuts

1–2 ouncesblue cheese, crumbled

sea salt and freshly ground black pepper

4 handfulsfresh baby arugula leaves

Preparation

1. Rub meat with olive oil and za’atar on both sides. Let sit for 10 minutes while grill heats up. (You can also cook under oven broiler.)

2. Grill meat to your liking, but will be best if left pink inside. The meat will continue to cook after you remove it from the grill. Let meat rest while you make the salad.

3. Brush peaches with olive oil and grill for about 3–4 minutes. Do not overcook. Remove from grill and set aside.

4. Combine extra virgin olive oil, balsamic vinegar and salt. Add red onions. Toss well.

5. Right before serving slice the flank steak very thin.

6. Add arugula leaves to a large salad bowl. Top with onions, grilled peaches, steak, blue cheese and hazelnuts. Drizzle remaining olive oil-balsamic mixture or other dressing over salad and serve with additional salt and pepper.