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Chef Alon Shaya is joining the TODAY Food team to share a few of his favorite recipes from his new cookbook "Shaya: An Odyssey of Food, My Journey Back to Israel." He shows us how to make juicy ribeye steaks with zesty chimichurri sauce and crispy spiced Brussels sprouts with tahini.
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This recipe was inspired by last meal I cooked for my saba (grandfather). Israeli steak is typically eaten with something acidic, like lemon or tomato, but I like to add the earthiness of the za'atar spice to give it another dimension of flavor.
Brussels sprouts are a great accompaniment to steak, because they are hearty enough to hold their own flavor and they soak up all the flavorful juices around them.
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