Sprinkle steaks with garlic powder, za’atar, salt, and pepper and set aside for at least 30 minutes and up to four hours.

Heat a cast-iron skillet over medium heat. Add canola oil. When the oil is hot, sear steaks for about five minutes per side, until the internal temperature reaches 140 degrees Fahrenheit for medium-rare. Remove from the pan and set aside to rest for a few minutes before slicing thinly against the grain.

In the same skillet, sear tomatoes until slightly browned, about one minute per side.

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

In a small bowl, mix olive oil and za’atar. Brush over naan and place on the prepared baking sheet. Place in the oven to warm for 10 minutes. (If using pizza dough, roll out to about 1/8 inch thick and shape as desired. Transfer to a baking sheet or pizza pan and bake for 17 minutes.)

In a bowl with high sides, use an immersion blender to combine the tahini, lemon juice, garlic, salt, honey, and four tablespoons water until smooth. (Add more water as needed to achieve the desired consistency.)

Place steak and tomatoes on top of the naan (or pizza crust). Top with arugula, drizzle with tahini sauce, and sprinkle with za’atar and pomegranate seeds. Serve warm or at room temperature.