Steak salad with chimichurri sauce and za'atar

Ingredients:

Refueling

• 0.5 cup fresh cilantro leaves
• 0.5 cup fresh mint leaves
• 0.5 cup fresh parsley leaves
• 3 tbsp. l. olive oil
• 2 tbsp sherry vinegar
• 1 tbsp za'atar
• 1 jalapeño, seeded and membrane removed, coarsely chopped (25 g)
• Juice of 1 lime (30 ml or 2 tbsp)
• 1 small shallot, peeled and coarsely chopped (43 g)

Steaks

• 2 New York steaks, 220-280 gr.
• 2 tablespoons unsalted butter, or as needed
• 1 teaspoon za'atar
• 1 small shallot, thinly sliced
• 0.5 cups green peas
• 2 cups fine arugula
• 2 cups small spinach
• 1 avocado, thinly sliced
• 4 radishes, cut into small wedges

Preparation:

1. Refueling:
   
   Place the cilantro, mint, parsley, garlic, sherry vinegar, za'atar, jalapeño, lime juice, and shallot in a blender. Blend, scraping down the sides of the bowl as needed, until the mixture is almost smooth and has some chunks. Set aside or refrigerate for up to 3 days.
2. Steaks:
   
   Season the steaks with salt and pepper on all sides. Set aside. Melt the butter in a large skillet over medium-high heat. Add the steaks and cook, turning once, until both sides are nicely browned and the internal temperature reaches 125°F (51°C) for medium-rare, 7-8 minutes total. Transfer the steaks to a cutting board and let rest for 3-4 minutes.
3. Return the pan to the stove and reduce the heat to medium. Add more oil to the pan if it's dry, and add the za'atar. Cook until fragrant, about 1 minute. Add the shallots and cook, stirring occasionally, until softened, 5-6 minutes. Add the peas and cook until slightly softened, 1-2 minutes. Transfer to a plate, reserving the oil in the pan.
4. Meanwhile, toss the arugula with the spinach and arrange on a platter. Top with the avocado, radishes, peas, and shallots. Slice each steak thickly and arrange on top of the salad. Drizzle with the chimichurri sauce and serve immediately with the remaining chimichurri.