Za’atar-Spiced Steaks

Heat a small pot of salted water to boiling on high. Once boiling, add the bulgur and cook 12 to 14 minutes, or until tender but still slightly chewy. Using a fine strainer, thoroughly drain the bulgur. Set aside.

While the bulgur cooks, wash and dry the fresh produce. Remove the steaks from the refrigerator to bring to room temperature. Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Using a sharp, sturdy knife, peel and small dice the rutabaga. Pick the mint and parsley off the stems. Discard the stems; roughly chop the leaves. In a small bowl, combine the labneh cheese, a pinch of the garlic paste, half the mint and the juice of 2 lemon wedges; season with salt and pepper to taste.

While the bulgur continues to cook, pat the steaks dry with paper towels; season on both sides with salt, pepper and half the spice blend (reserve the remaining spice blend). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the steaks with aluminum foil and set aside.

Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the rutabaga; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and tender. Add the remaining garlic paste and spice blend; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Stir in the barberries, pomegranate molasses and 2 tablespoons of water; cook, stirring occasionally, 30 seconds to1 minute, or until thoroughly combined. Remove from heat.

Off the heat, add the cooked bulgur, parsley, lemon zest and the juice of the remaining lemon wedges to the pan of rutabaga. Drizzle with olive oil; stir to combine and season with salt and pepper to taste.

Find the lines of muscle (or grain) in the cooked steak; slice the steak against the grain. Add any juices from the sliced steak to the tabbouleh; stir to combine. Divide the finished tabbouleh and sliced steak between 2 plates. Garnish with the remaining mint. Serve with the seasoned labneh cheese on the side. Enjoy!