Ingredients:

• 4 handfuls of fresh baby arugula leaves
• 3-4 fresh peaches, pitted and cut into sections
• 3 tablespoon olive oil for brushing on peaches
• 1/4 cup olive oil whisked with 2 tablespoons balsamic vinegar & salt in a small bowl
• 1/2 of a small red onion very thinly sliced
• 1/4 cup toasted, chopped hazelnuts
• 1 to 2 ounces blue cheese, crumbled
• 1/2 to 1 lb piece of flank steak
• 2 tablespoons Za’atar (recipe to make your own below)
• sea salt & freshly ground black pepper

Directions:

1. Rub meat surface with olive oil and Za’atar on both sides. Let sit for 10 minutes while grill heats up. (You can also cook under oven broiler)
2. Grill meat to your liking, but will be best if left pink inside. The meat will continue to cook after you remove it from the grill. Let meat rest while you make the salad.
3. Brush peach wedges with olive oil and grill for about 3-4 minutes. Do not overcook. Remove from grill and set aside.
4. Add thinly sliced red onions to the small bowl of olive oil-balsamic mixture. Toss onions to coat.
5. Right before serving slice the flank steak very thin.
6. Add arugula leaves to a large salad bowl. Top with onions, grilled peaches, steak, blue cheese and hazelnuts. Drizzle remaining olive oil-balsamic mixture or other dressing over salad and serve with additional salt and pepper.

Ingredients for Za’atar if you want to make your own: 4 tablespoons minced fresh thyme (or 3 of dried ground); 4 tablespoons toasted sesame seeds, 4 teaspoons ground sumac, 1 teaspoon sea salt.

Directions for making Za’atar: Mix ingredients together in a small bowl. Store in a small jar with a tight-fitting lid. If using fresh thyme then store in the refrigerator for up to 2 weeks.

Teresa Blackburn http://www.foodonfifth.com   http://www.teresablackburnfoodstyling.com