My kids would eat steak any day and I eat salads almost every day.  This recipe combines steak and a salad so delicious even kids should like it.

Recipe adapted from Food Network

Ingredients:

Dressing-

½ cup fresh cilantro leaves

½ cup fresh mint leaves

¼ cup fresh parsley leaves

3 tablespoons extra virgin olive oil

2 tablespoons sherry vinegar

1 tablespoon zaatar

Juice and zest from 1 lime (2 tablespoons)

1 small shallot peeled and chopped

1 packet monk fruit sweetener or 1 teaspoon sugar

Steak Salad-

2 8-10 ounce New York Strip Steaks

Salt and pepper

2 tablespoons olive oil

1 teaspoon zaatar

1 small shallot sliced

½ cup English peas

2 cups arugula

2 cups baby spinach

1 avocado sliced

Optional: radish, carrots, bell peppers, tomatoes, etc…

Directions:

Dressing– Add the cilantro, mint, parsley, olive oil, sherry vinegar, lime juice and zest, and shallot to a blender or food processor.  Puree scraping the sides as needed.  Add sugar/sweetener to taste.  Set aside or refrigerate up to 3 days in advance.

Steaks-

1. Season the steaks all over with salt and pepper. I drizzled grape seed oil on each steak and gently spread it out.  Then seasoned with salt and pepper.
2. Cooking options-
   1. Skillet- Heat olive oil over medium high heat. Add the steaks and cook for 4 minutes on each side.    
   2. Grill- Grill on high for 4-5 minutes per side. 
3. Transfer to a plate or cutting board. Let rest 3-4 minutes.

Salad-

1. Using the same skillet from the steak or a new nonstick skillet spray with olive oil spray. Sauté the shallot for 5 minutes with 1 teaspoon zaatar.  Add the peas and cook for 1-2 minutes. 
2. Mix the arugula and spinach in a large bowl.  Sprinkle with avocado, radish, peas, shallots, and any other vegetables you enjoy.
3. Slice the steak into thick slices. 
4. Divide the salad mixture among plates. Top with the steak and chimichurri dressing.