Serves 6-8
Steak:
2 boneless (7- to 8-oz.) ribeye, oyster, or other grilling steaks
1 teaspoon garlic powder
1 teaspoon za’atar seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons canola oil
2 Roma tomatoes, sliced
Pizza base:
1 tablespoon olive oil
1 tablespoon za’atar seasoning
1 naan flatbread (or raw store-bought pizza dough)
Tahini sauce:
½ cup tahini
2 tablespoons lemon juice
1 clove minced garlic
½ teaspoon salt
1 teaspoon honey
4–6 tablespoons water
Toppings:
1 cup baby arugula
¼ teaspoon za’atar seasoning
Pomegranate seeds, to sprinkle
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Prepare the steaks: Sprinkle steaks with garlic powder, za’atar, salt, and pepper and set aside for at least 30 minutes and up to 4 hours.
Heat a cast-iron skillet over medium heat. Add canola oil. When the oil is hot, sear steaks for about 5 minutes per side, until the internal temperature reaches 140°F for medium-rare. Remove from the pan and set aside to rest for a few minutes before slicing thinly against the grain.
In the same skillet, sear tomatoes until slightly browned, about 1 minute per side.
Prepare the pizza base: Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, mix olive oil and za’atar. Brush over naan and place on the prepared baking sheet. Place in the oven to warm for 10 minutes. (If using pizza dough, roll out to about ⅛ inch thick and shape as desired. Transfer to a baking sheet or pizza pan and bake for 17 minutes.)
Prepare the tahini sauce: In a bowl with high sides, use an immersion blender to combine the tahini, lemon juice, garlic, salt, honey, and 4 tablespoons water until smooth. (Add more water as needed to achieve the desired consistency.)
Assemble: Place steak and tomatoes on top of the naan (or pizza crust). Top with arugula, drizzle with tahini sauce, and sprinkle with za’atar and pomegranate seeds. Serve warm or at room temperature.
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