Za'atar-Rubbed Beef Skirt Steak with Cheese Ravioli and Collard Greens

Tender beef skirt steak paired with collard greens and watercress and cheese ravioli, finished with borage and a hit of dried parsley. 1. Pat the beef skirt steak dry and season with sea salt, dried parsley. 2. Heat truffle oil in a heavy pan and sauté the beef skirt steak until it develops a deep golden crust, about 23 minutes. 3. Add collard greens and watercress to the pan and cook until just tender, stirring in borage for fragrance. 4. Cook the cheese ravioli separately according to type until tender, then combine with the pan juices. 5. Shave blue cheese over the top just before serving.