Zaatar Beef Steaks with Potato Wedges & Asparagus Salad

Steps

1. Preheat oven to 220°C. Preheat BBQ (if using). Prep & cook wedges. Toss wedges and wedge spices on a lined oven tray with a drizzle of oil. Season and cook for about 35 minutes, until golden and tender.
2. Prep beef. Pat beef dry and add to a bowl with za’atar spice mix, 1/2 tsp salt and a drizzle of oil. Season with pepper, toss to coat and set aside.
3. Cook beef. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook beef for 2–3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest. Slice beef thinly against the grain. Reserve pan. Alternatively, do this on the BBQ.
4. Prep & cook asparagus. Heat a drizzle of oil in reserved fry-pan on high heat. Cook asparagus for about 5 minutes, until tender and starting to char. Season. Alternatively, do this on the BBQ.
5. Prep salad. Add cooked asparagus, capsicum and spinach to bowl with orange & saffron dressing and toss to coat. Season to taste.
6. Serve beef, wedges and salad with a dollop of toum sauce.