A fresh and simple za’atar chimichurri steak salad with fennel and arugula, perfect for a quick weeknight dinner. The chimichurri, made with herbs and spices, pairs excellently with the seared steak and salad.
1: Pulse/roughly blend all the chimichurri ingredients in a blender, leaving small chunks. Place in fridge. Best served at least 24 hours after making.
2: To make salad, whisk together EVOO, mustard, apple cider vinegar, salt & pepper. Toss salad in dressing.
3: Serve chimichurri on top of seared steak.
