Zaatar Chimichurri Steak Salad | Cookim Mama

Cookim Mama

Name: Zaatar Chimichurri Steak Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: International
Ingredients: Waterfront Bistro Juice, Concentrate, Lime; Bragg Organic Raw Unfiltered Apple Cider Vinegar; Colo-Pac Produce, Inc. Shallots Onions; EVOO; Mint; French's® Stone Ground Dijon Mustard; Little Bear Curly Parsley; Cilantro; Napoleon Co. Sherry Vinegar, Reserva; BrightFresh Micro Arugula; Elephant Garlic; Organic Fennel Bulb; Jalapeno Pepper; Morton & Bassett Spices Za'atar

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Zaatar Chimichurri Steak Salad

Serves 410 mins prep20 mins cook

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.

0 servings

What you need

Waterfront Bistro Juice, Concentrate, Lime

fl oz lime juice

Bragg Organic Raw Unfiltered Apple Cider Vinegar

tbsp apple cider vinegar

shallot

cup EVOO

cup mint

tbsp dijon mustard

cup parsley

cup cilantro

tbsp sherry vinegar

bunch arugula

clove garlic

fennel bulb

jalapeno pepper

oz za'atar spice blend

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Instructions

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.

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