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Charred Za’atar Steak and Carrot Salad

Charred Za’atar Steak and Carrot Salad

By OcadoLifePublished on 17 May 2024This bright and beautiful Charred Za’atar Steak and Carrot Salad from food writer Emily Ezekiel is full of flavour and texture, from the juicy pink steak and crunchy spiced croutons to the pickle chilli dressing. It contains 2 of your 5 a day and is a great way to make a few ingredients go far – the two sliced steaks are ample for four servings. Use rainbow carrots for extra colour, if you like.
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Time and servings

30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time

Ingredients

  • 2 white pittas, torn into bite-sized chunks
  • 1 lemon, zested and juiced
  • 1 tbsp cumin seeds
  • 5 tbsp olive oil
  • 4 garlic cloves, bashed
  • 3 tbsp za’atar
  • 2 sirloin steaks, at room temperature
  • 3 carrots, ribboned
  • 1 handful flat-leaf parsley, chopped
  • 1 handful mint leaves, chopped
  • 1 red onion, finely sliced
  • 350g cherry tomatoes, halved
  • 6 pickled green chillies, sliced, plus 1 tbsp brine from the jar
  • 1 preserved lemon, finely diced
  • 2 tsp pomegranate molasses

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. On a baking tray, toss the pitta with the lemon zest, cumin and 1 tbsp oil; season. Bake for 10-15 mins, stirring halfway, until crunchy and golden. Leave to cool.

  • Step 2

    Combine 2 tbsp oil with the garlic and za’atar in a shallow dish. Add the steaks with a pinch of salt and turn to coat in the za’atar mixture. Leave to marinate for 15 mins.

  • Step 3

    Put the carrots, parsley, mint, onion and tomatoes on a serving platter.

  • Step 4

    For the dressing, combine the pickled chillies and 1 tbsp brine, preserved lemon, pomegranate molasses and remaining 2 tbsp oil in a lidded jar. Add the lemon juice; season, seal and shake.

  • Step 5

    Heat a non-stick frying pan over a high heat. Sear the steaks for 90 secs on each side (or until cooked to your liking); remove to a board to rest for 5 mins. Finely chop the garlic from the marinade; sprinkle it over the steak. Cut the steak into strips.

  • Step 6

    Toss together the dressing and veg. Top with the steak and pitta croutons and serve immediately.