Pan-Seared NY Strip with Peppadew Chimichurri and Za’atar Couscous–Stuffed Tomatoes
Some dishes are about indulgence. Others are about restoration. This one is about both.
This dish actually started as a bit of kitchen experimenting. I was just playing around with flavors—za’atar here, a little chimichurri-style topping there—and didn’t expect it to turn into something this good. Even with steak on the plate, it somehow stayed bright, balanced, and not heavy at all. One of those happy accidents that reminds you why cooking is fun.
When we talk about hormonal health, we’re really talking about supporting the body’s need for minerals, protein, stable energy, and anti-inflammatory nutrients—especially during phases of the cycle when we’re rebuilding and restoring. Food doesn’t have to be restrictive or complicated to do that work. Sometimes it just needs to be thoughtful… and a little playful.
This Pan-Seared NY Strip with Peppadew chimichurri and Za’atar Couscous–Stuffed Tomatoes is a grounding, deeply nourishing meal—rich in protein and minerals, brightened with fresh herbs, and balanced with comforting, easy-to-digest carbohydrates. It’s the kind of plate that feels intentional: satisfying without being heavy, vibrant without being fussy.
A Hormone-Supportive Steak Dinner for the Menstrual & Follicular Phase
This is a hormone-supportive dinner that fits beautifully into the menstrual to early follicular phase, when the body is rebuilding, replenishing iron, and craving meals that support energy, mood, and recovery.
The foundation of this dish is an organic NY strip steak, pan-seared and finished with a Peppadew chimichurri made from parsley, garlic, Peppadew peppers, olive oil, and salt. Steak is naturally rich in heme iron, plus vitamin B12, zinc, and complete protein—all especially helpful after menstruation for supporting energy, mood, and recovery. Choosing organic fits into an ingredient-integrity approach and keeps the focus on quality over complication.
The chimichurri-style topping is what keeps this from feeling heavy. Parsley brings freshness and antioxidants, garlic adds depth and immune-supportive compounds, Peppadew peppers contribute a sweet-heat brightness and vitamin C, and olive oil provides hormone-supportive fats that help with nutrient absorption. Spoon it over the steak after cooking to keep everything fresh and vibrant.
On the side, vine tomatoes are hollowed out and their centers cooked down with couscous, za’atar, Italian seasoning, salt, and a touch of mustard to build savory depth. The mixture is spooned back into the tomatoes, topped with their caps, and roasted until tender and concentrated. Tomatoes are rich in lycopene (which becomes more available when cooked), za’atar adds antioxidant-rich herbs and mineral-rich sesame seeds, and couscous provides gentle, easy-to-digest carbohydrates—perfect for cycle-syncing meals that support energy without weighing you down.
A Couple of Easy Cooking Tips
- Let your steak rest for a few minutes before slicing so it stays juicy.
- Finish with the chimichurri, don’t cook it. Adding it at the end keeps the herbs bright and the whole dish feeling light and fresh.
Together, this meal delivers a balanced mix of protein, iron, healthy fats, antioxidants, and restorative carbohydrates—nourishing, satisfying, and somehow still light on its feet.
Proof that sometimes the best dishes come from just playing around in the kitchen and trusting your instincts.
Let’s Cook Together
If you try this, tell me how you made it your own. Did you switch up the grain, tweak the herbs, or put your own spin on the chimichurri? Share your version or your experience in the comments—I love seeing how these dishes evolve in other kitchens. 💛
Pan-Seared NY Strip with Chimichurri and Za’atar Couscous–Stuffed Tomatoes
Ingredients
- 1 8-10oz. Organic NY Strip Steaks
- 2 Tbsp Ghee or Beef Tallow
- 2-3 sprigs Thyme
- 4 Garlic cloves
Couscous and Tomatoes
- 1 cup Couscous
- 4 Large vine tomatoes
- 1/2 cup Water or broth
- 1 Tbsp Garlic powder
- 1 tsp Mustard Powder
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
Peppadew Chimichurri
- 1 bunch Parsley (finely chopped)
- 1 clove Garlic
- 1/2 – 1 Red Bell Pepper (chopped)
- 6 Peppadew peppers
- 2 Tbsp Red wine vinegar
- 1 tsp Dried Oregano
- Extra virgin olive oil
- 1 tsp Salt
- 1 tsp Pepper
Breadcrumb Mixture
- 1/2 cup Gluten-free breadcrumbs (if seasoned, do not use other ingredients)
- 1 tsp Basil
- 1/2 tsp Salt
Instructions
- Season steaks generously with salt, pepper and sit out for 20-30 minutes.
Prepare Chimichurri
- Combine chopped parsley, garlic, chopped red pepper and peppadews, oregano, red wine vinegar and salt and pepper to a small bowl.
- Add 2 Tbsp of Olive oil and mix well.
- Taste and adjust seasonings to your liking. Set aside.
Prepare Couscous and Tomatoes
- Preheat oven to 375°F
- Slice the tops off of the tomatoes and set aside.
- Scoop out the center of the tomatoes with a spoon and add to a skillet. Cook on medium heat and mash any large pieces of tomato until well combined.
- Add in couscous, garlic powder, water or broth, italian seasoning, mustard powder, paprika and salt and pepper. Adjust seasonings to your liking. (How much broth you need deepens on the amount of liquid your tomatoes produce. your couscous should be light and fluffy. If it is very runny after cooking, it will firm up when cooked in the oven.
- Once couscous is done, stuff tomatoes with mixture and add tomato tops back to tomatoes. Place in oven-safe skillet and pour in 1/4 cup of water to keep the tomatoes from scorching. Place in oven to cook for 20 minutes.
Prepare Steak
- Bring a large cast iron skillet to medium high heat. Add a Tbsp of ghee and let melt. Sear steaks on each side for 2 minutes and 1 minute on the edges with more fat.
- Reduce the heat to medium low and add another Tbsp of ghee and fresh thyme. Spoon butter over steak and flip steak every 1-2 minutes until it reaches and internal temp of 130°F. Remove from heat.
- Remove steak from skillet and let rest until internal temp is 140°-145°F. (This is a medium finish. If you prefer more rare, remove from skillet at 125°F. If you prefer medium well, remove from skillet at 140°F.
- Serve with chimichurri on top and couscous-stuffed tomato.
