Spice Blade Steak & Cauliflower Salad with Tzatziki Sauce & Grilled Olive Bread

During the long PNW summer days, our favorite cooking method is outdoor grilling. Cut from the chuck (shoulder), the blade steak has excellent marbling and is flavorful and tender. A line of gristle runs down the center, so it’s important not to overcook it, otherwise it will get chewy. If you use an instant-read meat thermometer and are attentive, you’ll fall in love with blade steak. In this recipe, we prepare the steak with a Shawarma spice dry rub a day in advance. Since you can prepare the rest of the meal ahead, you only need to grill the steak and bread and assemble the plates when it's time to eat. If you can, enjoy the meal with a glass of your favorite wine, a few friends and the rich light of a long summer evening.

INGREDIENTS

Serves 4

BLADE STEAK2 Tbsp Shawarma Spice Blend, ground (available at worldspice.com)1 Tbsp brown sugar2 tsp kosher salt1½ lbs top blade steak (or sub flat-iron steak)3 Tbsp extra virgin olive oil

CAULIFLOWER SALAD1 head cauliflower2 bunches scallions, ½-inch slice½ cup extra virgin olive oil3 tsp garlic, finely chopped, divided½ cup tahini½ cup water2 Tbsp lemon juice1 Tbsp + 1 tsp pomegranate molasses1 Tbsp fresh mint, finely chopped¼ cup fresh cilantro, coarsely chopped

TZATZIKI SAUCE2 cups Greek yogurt (preferably low-fat)1 English cucumber, finely diced½ cup extra virgin olive oil2 Tbsp lime juice4 cloves garlic, finely diced½ tsp kosher salt¼ tsp white pepper, ground1 Macrina Greek Olive Loaf, sliced ½-inch thick (8 slices)

DIRECTIONS

BLADE STEAKCombine the dry ingredients. Rub the mix into both sides of the meat. Drizzle with olive oil and use your fingers to rub it over the meat. Place the meat in a covered container and refrigerate overnight.

CAULIFLOWER SALADPreheat oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside.

Halve the cauliflower and remove the core; coarsely chop or break it into 1 to 2-inch florets. Place the florets in a large bowl and toss with the scallions, olive oil and 2 tsp garlic. Spread the florets on the prepared baking sheet. Season with salt and pepper and roast for 35 to 40 minutes, or until tender. Let cool.

In the same large bowl, add the remaining 1 tsp garlic, tahini, water, lemon juice and pomegranate molasses. Whisk to combine.

Add the roasted cauliflower, mint and cilantro to the dressing. Toss well.

If you wish, season to taste with salt and pepper. Once dressed, allow the salad to rest at room temperature to marry flavors before serving.

TZATZIKI SAUCEIn a separate bowl, add the yogurt, cucumber, olive oil, lime juice, garlic, salt and pepper. Whisk to combine. Refrigerate until needed.

GRILLING THE STEAKPreheat your grill to 500°F. Brush a bit of oil on the hot grill to help prevent the spice rub from sticking.

Grill the blade steak for 5 to 6 minutes on each side. Use an instant-read meat thermometer to monitor the temperature. Remove the steak from the grill at 130°F for medium-rare. Let the steak rest for 5 minutes, then slice thinly.

While the steak is resting, grill the bread. Brush both sides of each slice with olive oil and grill until lightly toasted and marked with grill lines. Place 2 slices on each plate. Divide the cauliflower salad among the plates, top each with a portion of the sliced steak and a generous dollop of tzatziki. Enjoy!