Ras El Hanout Steak with Roasted Vegetables & Crispy Saffron Potatoes

Ras El Hanout Steak

with Roasted Vegetables & Crispy Saffron Potatoes

Group Created with Sketch. 45 min
Carb Conscious Mediterranean Diet 600 Calories Or Less i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 410 Cals/serving
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This recipe highlights ras el hanout (a beloved North African blend of cumin, coriander, cinnamon, and more) which lends bold, warming flavor to our seared steak—finished with a savory-sweet topping of sautéed garlic, olives, and prunes.
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fresh
ingredients
Ras El Hanout Steak with Roasted Vegetables & Crispy Saffron Potatoes
Title
  • 1 8-Oz Flank Steak
  • 2 cloves Garlic
  • 6 oz Shishito Peppers
  • 2 Zucchini
  • 1 pinch Saffron
  • 1 Tbsp Ras El Hanout
  • 1 oz Prunes
  • 2 Poblano Peppers
  • 1 oz Castelvetrano Olives
  • 1 Tbsp Rice Vinegar
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Roughly chop the prunes; place in a bowl. Add the saffron and 2 tablespoons of hot water. Set aside to rehydrate at least 10 minutes. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off the stem of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Cut off and discard the stems of the shishito peppers; halve crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

Roast the vegetables
2 Roast the vegetables

Meanwhile, place the zucchini pieces, diced poblano peppers, and halved shishito peppers on two sheet pans. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the steak
3 Cook the steak

Meanwhile, pat the steak dry with paper towels; season on both sides with salt, pepper, and enough of the ras el hanout to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

Make the topping & serve your dish
4 Make the topping & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and chopped olives; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter) and rehydrated prunes and saffron (including the liquid); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the roasted vegetables topped with the sliced steak and topping. Enjoy!

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Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Roughly chop the prunes; place in a bowl. Add the saffron and 2 tablespoons of hot water. Set aside to rehydrate at least 10 minutes. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off the stem of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Cut off and discard the stems of the shishito peppers; halve crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

2 Roast the vegetables

Meanwhile, place the zucchini pieces, diced poblano peppers, and halved shishito peppers on two sheet pans. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Cook the steak
3 Cook the steak

Meanwhile, pat the steak dry with paper towels; season on both sides with salt, pepper, and enough of the ras el hanout to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

4 Make the topping & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and chopped olives; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter) and rehydrated prunes and saffron (including the liquid); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the roasted vegetables topped with the sliced steak and topping. Enjoy!

Make the topping & serve your dish