Food Network Magazine - (10)October 2020

weeknight

cooking

ZA’ATAR-SPICED STEAK SALAD
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

2 pieces pita bread, torn into 1-inch pieces
½ cup extra-virgin olive oil
Kosher salt
1 4-ounce block feta cheese
1 small clove garlic
Grated zest of ½ lemon, plus the juice of 1 lemon
2 teaspoons za’atar seasoning, plus more for sprinkling
¼ cup chopped pepperoncini, plus 3 tablespoons brine
2 cups cherry tomatoes, halved
1½ pounds flank steak, halved lengthwise, then crosswise
Freshly ground pepper
1 large romaine lettuce heart, chopped

1. Preheat the oven to 400 ̊. Toss the pita pieces with 1 tablespoon
   olive oil and a pinch of salt on a baking sheet. Bake until golden
   brown and crisp, 5 to 7 minutes.


2. Meanwhile, combine the feta, garlic, lemon juice, 2 teaspoons
   za’atar and 3 tablespoons olive oil in a food processor. Puree until
   thick and smooth.


3. Whisk the pepperoncini brine, lemon zest and 3 tablespoons
   olive oil in a large bowl. Stir in the chopped pepperoncini and
   cherry tomatoes.


4. Place the steak pieces between 2 pieces of plastic wrap or
   parchment and pound with the flat side of a meat mallet or a
   heavy skillet until about ¾ inch thick. Season all over with salt and
   pepper. Heat the remaining 1 tablespoon olive oil in a large skillet
   over medium-high heat. Add the steak and cook 3 to 4 minutes
   per side for medium rare. Transfer to a cutting board and let rest
   5 minutes, then slice against the grain.


5. Add the romaine and toasted pita to the tomato mixture and
   toss; season with salt and pepper. Divide among shallow bowls.
   Top with the steak and sprinkle with more za’atar. Serve with the
   whipped feta.

Per serving: Calories 680; Fat 45 g (Saturated 13 g); Cholesterol 128 mg;
Sodium 1,163 mg; Carbohydrate 24 g; Fiber 3 g; Sugars 4 g; Protein 43 g

THAI SHRIMP CURRY

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

1 8-ounce package rice noodles

2 tablespoons vegetable oil

1 tablespoon finely chopped fresh ginger

3 cloves garlic, minced

4 scallions, chopped

Kosher salt

2 tablespoons Thai red curry paste

1 14-ounce can Thai unsweetened coconut milk

2 teaspoons fish sauce

1 tablespoon sugar

1 12-ounce bag frozen stir-fry vegetables

1 pound peeled and deveined large shrimp

Fresh cilantro and lime wedges, for serving

1. Cook the rice noodles as the label directs. Meanwhile, heat the
   vegetable oil in a large skillet over medium heat. Add the ginger,
   garlic, scallions and a pinch of salt and cook, stirring, until starting
   to soften, 2 to 3 minutes. Add the curry paste and stir to coat.
   Add the coconut milk, whisking as you pour. Stir in the fish sauce
   and sugar. Add ¾ cup water and bring to a simmer. Cook,
   whisking occasionally, until thickened, 6 to 8 minutes.


2. Add the frozen vegetables to the skillet and cook, stirring,
   until warmed through, 3 to 4 minutes. Add the shrimp and cook,
   stirring and flipping occasionally, until just pink, 4 to 6 minutes.


3. Divide the noodles among bowls. Top with the shrimp curry
   and sprinkle with cilantro. Serve with lime wedges.
   Per serving: Calories 600; Fat 25 g (Saturated 14 g); Cholesterol 183 mg;
   Sodium 921 mg; Carbohydrate 62 g; Fiber 4 g; Sugars 10 g; Protein 30 g

62 FOOD NETWORK MAGAZINE ●OCTOBER 2020