Serves: 4

Ingredients:

Directions:

Special equipment:about 5 metal skewers

Combine Za’atar, oregano, cumin and a generous pinch of salt and pepper in a small bowl. Drizzle in ¼ cup olive oil until a thick paste forms. Rub
the steaks with the spice mixture and let sit at room temperature for 45 minutes.

Meanwhile, place the potatoes in a large pot and cover with cold water by 2 inches. Season water generously with salt and bring to a low boil over
medium heat. Let cook until the potatoes are slightly tender but not cooked through entirely, 20 to 25 minutes. Drain, and once cool enough to
handle, thread 4 or 5 potatoes on each of 5 metal skewers.

Whisk together white wine vinegar, miso and 2 tablespoons olive oil in a large bowl. Add parsley, dill and capers. Add tomatoes, cucumber and olives
and season with salt and pepper. Toss to coat and set aside.

Preheat the grill or a grill pan to medium-high heat. Grill the steaks to desired doneness, 4 to 5 minutes per side for medium. Let rest for 5 to 10
minutes before slicing.

Meanwhile, drizzle remaining 2 tablespoons olive oil over potatoes and sprinkle generously with salt and pepper. Grill until skin is crispy and potatoes
are cooked through, 4 to 5 minutes per side.

Slice steaks 1-1/2-inch thick and top with salad. Sprinkle with feta and serve with grilled potatoes.

Combine all ingredients and store in a jar with a tight fitting lid.