Za’atar-Spiced Steak & Ginger Scallion Sauce
with Grain Blend, Garlicky Tomatoes & Zucchini
- Sesame
Za’atar-spiced steak is butterflied for quick, even cooking, then seared until perfectly caramelized. It’s served alongside tender sautéed zucchini and cherry tomatoes plus a hearty grain blend tossed with our garlic-ginger scallion sauce. Even more of the aromatic sauce is drizzled over top for an extra punch of flavor.
Ingredients
1 unit
Zucchini
4 ounce
Heirloom Grape Tomatoes
1 unit
Lemon
10 ounce
Ranch Steak
2 clove
Garlic
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Microwavable Grain Blend
1 tablespoon
Za'atar Spice
(Contains: Sesame)
Nutrition Values
Utensils
Cooking Steps
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Wash and dry produce.
-
Trim and slice zucchini crosswise into ½-inch-thick rounds. Peel and mince or grate garlic. Quarter lemon.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and tomatoes. Cook, stirring, until softened and lightly browned and tomatoes are nearly burst, 5-7 minutes (7-10 minutes for 4 servings).
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Add garlic and a big pinch of salt and pepper. Cook, stirring, until fragrant, 1-2 minutes more.
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Turn off heat; transfer veggies to a medium bowl and tent with foil to keep warm. Wipe out pan.
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Pat steak* dry with paper towels. Place on a cutting board and carefully slice horizontally through the center, parallel to the cutting board, leaving ½ inch intact on one end. Open steak like a book to butterfly.
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Season all over with Za’atar Spice, salt, and pepper.
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Heat a drizzle of oil in pan used for veggies over medium-high heat. Add steak and cook to desired doneness, 3-5 minutes per side.
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Transfer to a clean cutting board to rest.
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Massage grain blend in package; partially open package. Microwave until warmed through, 1½-2 minutes.
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Transfer grains to a second medium bowl and stir in half the garlic-ginger scallion paste. Taste and season with a pinch of salt and pepper.
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Thinly slice steak against the grain.
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Divide grains, veggies, and steak between plates. Drizzle with remaining garlic-ginger scallion paste and serve with lemon wedges on the side.
