Lunch is my least favourite meal. Breakfast is an opportunity to be virtuous (weekday) or decadent (weekend); somehow I never strike a happy medium. Dinner can be dreamed of all day, and often affords us the luxury of time to lavish on flavours, techniques, presentation. But lunch. Man. I am often in a hurry, a little grumbly, reaching out for the closet/easiest/most convenient option. After 13 years of school lunches I’m not interested in another soggy, lettuce and cheese sandwich. Ever. When it comes to the perfect sandwich, I like the bread lightly toasted, the salad freshly dressed, the filling hearty and the mayo thick. Why hello there, steak Sammie.
This little sandwich suggestion is great for a mid-week lunch when energy is a low and you need something satisfying. I am not a huge meat eater so I tend to go for quality over quantity. I used a small amount of eye fillet for my gourmet lunch sandwich, but some minute steaks, a bit of rump or even left over roast beef would all still result in one very tasty sandwich.
Zaatar is a blend of thyme, sesame, sumac, coriander, cumin and salt. It is delicious mixed through tangy yogurt as a dressing or dip, or rubbed into meat before grilling. I have been sprinkling it over steaks before frying recently – it really brightens the flavor, adding that little something extra.