Za’atar-rubbed flank steak with Israeli salad

You don’t have to wait for warm weather to get out there and grill!



  1. Remove flank steak from refrigerator an hour before using. Drizzle with 1 Tbsp of olive oil, sprinkle za’atar and ½ teaspoon salt on top rub all over to coat. Set aside.
  2. Dice tomatoes and cucumber and add to a medium bowl. Add lemon juice, remaining ½ teaspoon of salt and remaining tablespoon of olive oil. Stir to combine and set aside.
  3. Get dressed in warm winter clothes. Start your barbecue or set the charcoal in chimney lighter and light it. Barbecues will take about 10-20 minutes longer to heat up in the winter than in the summer (temperature dependent). Once coals are going and barbecue is hot, lay the steak on the hot grill and close the lid. Try not to peek for five minutes. If it’s not too cold out flip after five minutes, and cook another five minutes on the other side. If it’s super cold out this could take 10 minutes longer. The internal temperature should be about 135 degrees (using a meat thermometer) for medium rare. Let it rest on the cutting board for at least five minutes before thinly slicing against the grain.
  4. Stir the salad and serve alongside the flank steak. Great with warm pita to sop up the salad juices.