Za'atar Steak & Candied Walnuts

Remove the honey from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Roughly chop the walnuts. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Quarter the lime. Pick the mint leaves off the stems. Roughly chop the parsley leaves and stems.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped walnuts and enough of the shawarma spice blend to coat (you may have extra); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add the honey (kneading the packet before opening). Cook, stirring constantly, 1 to 2 minutes, or until coated. Transfer to a parchment paper-lined (or lightly greased) plate in an even layer to avoid sticking. Set aside to cool. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels and diced peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the sliced white bottoms of the scallions, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are browned and softened. Turn off the heat; stir in the juice of 2 lime wedges. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the za’atar. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Meanwhile, add the couscous to the pot of boiling water. Cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

To the pot of cooked couscous, add the cooked vegetables, capers, cheese (crumbling before adding), the juice of the remaining lime wedges, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished couscous. Top the steaks with the tzatziki. Garnish the couscous with the candied walnuts, mint leaves (tearing just before adding), sliced green tops of the scallions, and chopped parsley. Enjoy!