Mediterranean Hanger Steak and Potatoes

Serves: 4
Ingredients:
3 tablespoons Za’atar (see below)
1 tablespoon dried oregano
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
½ cup extra-virgin olive oil
Four 6-ounce hanger steaks
1-1/2 pounds baby red potatoes
2 tablespoons white wine vinegar
½ teaspoon white miso
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh dill
1 tablespoon drained capers
2 cups medium diced heirloom or vine ripe tomatoes
1 cup sliced English cucumber
¼ cup mixed olives, sliced in half
1 cup crumbled feta

For the Za'atar:

1/4 cup sumac
2 tablespoons dried thyme
1 tablespoon roasted sesame seeds
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon coarse sea salt
Directions:

Special equipment:about 5 metal skewers

Combine Za’atar, oregano, cumin and a generous pinch of salt and pepper in a small bowl. Drizzle in ¼ cup olive oil until a thick paste forms. Rub the steaks with the spice mixture and let sit at room temperature for 45 minutes.

Meanwhile, place the potatoes in a large pot and cover with cold water by 2 inches. Season water generously with salt and bring to a low boil over medium heat. Let cook until the potatoes are slightly tender but not cooked through entirely, 20 to 25 minutes. Drain, and once cool enough to handle, thread 4 or 5 potatoes on each of 5 metal skewers.

Whisk together white wine vinegar, miso and 2 tablespoons olive oil in a large bowl. Add parsley, dill and capers. Add tomatoes, cucumber and olives and season with salt and pepper. Toss to coat and set aside.

Preheat the grill or a grill pan to medium-high heat. Grill the steaks to desired doneness, 4 to 5 minutes per side for medium. Let rest for 5 to 10 minutes before slicing.

Meanwhile, drizzle remaining 2 tablespoons olive oil over potatoes and sprinkle generously with salt and pepper. Grill until skin is crispy and potatoes are cooked through, 4 to 5 minutes per side.

Slice steaks 1-1/2-inch thick and top with salad. Sprinkle with feta and serve with grilled potatoes.

For the Za'atar:

Combine all ingredients and store in a jar with a tight fitting lid.


 

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