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Za’atar Beef & Freekeh
with Tzatziki & Feta Cheese
30 MIN
4 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. This hearty dish gets bright Mediterranean flavor from tender slices of beef coated in za’atar—a blend that highlights sumac, a gorgeous red spice beloved for its tart flavor—and a garnishing dollop of cooling tzatziki, or cucumber yogurt.
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NutritionPER SERVING
-
Calories500 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Thinly Sliced Beef
- 1 cup Cracked Freekeh
- ½ lb Grape Or Cherry Tomatoes
- ½ lb Sweet Peppers
- 2 cloves Garlic
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
- 2 oz Dried Medjool Dates
- 1 Tbsp Red Wine Vinegar
- 1½ oz Feta Cheese
-
1 Tbsp Za'atar Seasoning (Sumac, Marjoram, Oregano, Thyme, Sesame Seeds & Salt)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the freekeh:
Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the freekeh. Cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly.
2
Prepare the ingredients:
While the freekeh cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a large bowl and season with salt and pepper. Pit and roughly chop the dates.
3
Cook the peppers:
While the freekeh continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to the bowl of seasoned tomatoes. Wipe out the pan.
4
Cook the beef:
Separate the beef; pat dry with paper towels. Season with salt, pepper, and all but a pinch of the za’atar. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.
5
Finish the freekeh & serve your dish:
To the bowl of vegetables, add the cooked freekeh, chopped dates, vinegar, feta (crumbling before adding), and a drizzle of olive oil. Stir to combine. Serve the cooked beef over the finished freekeh. Top with the tzatziki. Garnish with the remaining za’atar. Enjoy!
6
Make ahead modifications:
Prepare as directed. Transfer the finished freekeh and cooked beef to separate airtight containers. Cool, uncovered, then cover and refrigerate. Refrigerate the tzatziki. Set the remaining za’atar aside. Serve as directed in Step 5. Enjoy!
1
Cook the freekeh:
Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the freekeh. Cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly.
2
Prepare the ingredients:
While the freekeh cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a large bowl and season with salt and pepper. Pit and roughly chop the dates.
3
Cook the peppers:
While the freekeh continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to the bowl of seasoned tomatoes. Wipe out the pan.
4
Cook the beef:
Separate the beef; pat dry with paper towels. Season with salt, pepper, and all but a pinch of the za’atar. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.
5
Finish the freekeh & serve your dish:
To the bowl of vegetables, add the cooked freekeh, chopped dates, vinegar, feta (crumbling before adding), and a drizzle of olive oil. Stir to combine. Serve the cooked beef over the finished freekeh. Top with the tzatziki. Garnish with the remaining za’atar. Enjoy!
6
Make ahead modifications:
Prepare as directed. Transfer the finished freekeh and cooked beef to separate airtight containers. Cool, uncovered, then cover and refrigerate. Refrigerate the tzatziki. Set the remaining za’atar aside. Serve as directed in Step 5. Enjoy!
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