Za'atar-Rubbed Beef Flank Steak with Sushi Rice and Watercress

Tender beef flank steak paired with watercress and chili pepper and sushi rice, finished with rosemary and a hit of fenugreek seed. 1. Pat the beef flank steak dry and season with sea salt, fenugreek seed. 2. Heat vegetable shortening in a heavy pan and sauté the beef flank steak until it develops a deep golden crust, about 19 minutes. 3. Add watercress and chili pepper to the pan and cook until just tender, stirring in rosemary for fragrance. 4. Cook the sushi rice separately according to type until tender, then combine with the pan juices. 5. Shave paneer over the top just before serving.