I enjoy discussing homemade condiments here and I’m delighted that this month’s Tasting Jerusalem features one of my very favorites, zhoug. I’ve shared my love of zhoug before, the fiery, green herb sauce that I discovered through Bob’s host mother many years ago during my first visit to Israel. Just a bite transports me away from the winter chill here back to those hot summer days.
This versatile condiment is popular in the Middle East and a true pantry staple. A quick whirl of fresh cilantro, parsley, olive oil, garlic and chiles in the food processor is all that is needed to create zhoug. Fragrant, spicy and vibrant, it livens up any dish it graces. Especially welcome during this time of season!
We usually dollop some in chicken soup or scoop a bit onto a plate of scrambled eggs. This past weekend, though, steak was on our menu and I started thinking about chimichurri sauce, the Argentinian green sauce traditionally made with parsley, olive oil, garlic and vinegar and served with grilled meat. Why not serve zhoug with steak in a similar manner? I grabbed my bunches of herbs, smashed some garlic cloves, chopped chiles (I had red fresno chiles on hand rather than jalapenos, which added pretty little flecks of red) and glugged olive oil and soon we had steak and zhoug on the table.
I have to say, steak and zhoug is absolutely delicious! A few years ago I learned the best way to cook a steak using a combination of stovetop and oven and have been doing it this way ever since. The spicy kick of zhoug complemented the simple taste of the beef beautifully and seriously got my taste buds tingling. As I look out at our gorgeous white wonderland and watch our cute pup bounce around in the snow, I savor the spicy flavors of the Middle East and feel warm inside.
Steak and Zhoug
Steak recipe from The Week
Steaks, let sit at room temperature for 30 minutes
Zhoug to serve (recipe here)
Preheat oven to 450 degrees. Sprinkle a bit of kosher salt over each steak. Heat a cast iron pan large enough to hold all the steaks over high heat and let it get hot. Pour a very thin layer of grapeseed oil in the pan. Lay each steak in the pan and let sear for a minute or two. Flip the steaks and let sear for another minute.
Take the pan and place in the oven for five to six minutes, depending upon the thickness of each steak and your preference for how cooked you like them (if you use a thermometer, 115 degrees is the rare end of rare).
Remove the pan from the oven and let sit for five minutes to collect the juices. Spoon on dollops of zhoug and serve.