Seared Steak with Israeli Salad, Cauliflower, and Tahini Butter, from Gael

Seared Steak with Israeli Salad, Cauliflower, and Tahini Butter, from Gael

From Plated meal-kit, made on 6-16-19, Father's Day. Yum--really good tahini butter!

Comments from Plated: "We can’t stop topping our steaks with flavored, softened butter—it’s an instant way to make dinner feel extra luxurious. In this Israeli-inspired recipe, we add tahini and lemon zest to the butter. The steak is served with a classic cucumber, tomato, and onion salad, along with roasted cauliflower to up the veggie factor."

2 packets unsalted butter
1 lemon
6 ounces cauliflower florets
2 steaks
1 tablespoon tahini
1 teaspoon za'atar spice mix
1 tomato
2 Persian cucumbers
⅛ ounce mint
2 tablespoons roasted sunflower seeds

1. Prepare ingredients
Preheat oven to 450°F. Unwrap butter, place in a small bowl, and set aside to soften at room temperature. Rinse all produce. If you have a zester and want to infuse your butter with even more flavor, zest up to ½ of lemon, then halve (see recipe tip). Cut cauliflower into ½- inch florets, if needed.

2. Roast cauliflower
Line a baking sheet with foil, add cauliflower, and toss with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until lightly browned and tender, 15–18 minutes.

3. Sear steaks
While cauliflower roasts, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks to pan and sear until browned and medium rare, 4–6 minutes per side. Transfer steaks to a plate and set aside to rest.

4. Make tahini butter and dressing
While steaks sear, to bowl with softened butter, add half of tahini (use remainder for another recipe), lemon zest (if using), 2 teaspoons lemon juice, ¼ teaspoon salt, and pepper as desired. Mash with a fork until almost smooth. Set aside for Step 6. In a large bowl, whisk together za'atar, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine. Use remaining lemon to brighten a glass of water.

5. Finish Israeli salad
Roughly chop tomato. Halve cucumbers lengthwise, then thinly slice crosswise on a diagonal. Roughly chop mint leaves, discarding stems. Add sunflower seeds, tomato, cucumbers, mint, and roasted cauliflower to bowl with za'atar dressing and toss to combine.

6. Plate seared steak
Once rested, cut steaks against the grain into ¼-inch slices. Divide Israeli salad between serving plates. Add sliced steak and top with tahini butter. Dig in!