Ingredients
For the Eggplant and Tomatoes:
2 medium firm eggplant, sliced ¼-½ inch thick
Salt and pepper
Non-aerosol EVOO spray
4 large firm beefsteak tomatoes, thickly sliced
2 tablespoons fresh thyme
For the Za'atar Dressing:
3 tablespoons toasted sesame seeds
2 tablespoons ground sumac
2 teaspoons EACH:
Dried cilantro or parsley
Dried dill
Ground cumin and ground coriander
Dried oregano
Granulated garlic and onion
Red chili flakes
Juice of 1 lemon
1/3 cup EVOO
For the Steaks and to Serve:
Four 10- to 12-ounce bavette, flank or flat-iron steaks
Salt and coarse pepper
1 lemon
Non-aerosol cooking spray
8 cups watercress or arugula
Directions
Serves: 4
Heat oven to 450°F.
For the eggplant and tomatoes, arrange eggplant on parchment-lined baking sheet. Add salt and pepper and spray evenly with oil. Roast until brown, about 18 minutes, turning once.
Arrange tomatoes on another baking sheet, dress with EVOO and season with salt, pepper and thyme.
Switch on broiler and char tomatoes 5 minutes, then remove.
For the dressing, combine all ingredients in bowl with a whisk.
For the steak, rest out of refrigerator 20 to 30 minutes and season liberally with salt and pepper.
Halve the lemon and heat a cast-iron skillet over medium-high heat. Cook steaks 8 to 10 minutes, turning once for medium-rare. Char lemon last 2 minutes of cooking time.
Let meat rest 5 to 10 minutes and slice. To serve, top meat, greens, eggplant and tomatoes with juice of the charred lemon and dressing.