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
Mediterranean Diet 600 Calories Or Less i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 550 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
  • 3 oz Shishito Peppers
  • 1 Zucchini
  • 1 Poblano Pepper
  • 1 oz Prunes
  • 1 oz Castelvetrano Olives
  • 1 Tbsp Rice Vinegar
  • 1 pinch Saffron
  • 1 Tbsp Ras El Hanout
  • ¾ lb Golden Potatoes
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Roughly chop the prunes; place in a bowl. Add 2 tablespoons of hot water. Set aside to rehydrate at least 10 minutes. Medium dice the potatoes. 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 pepper. 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.

Parboil the potatoes
2 Parboil the potatoes

Add the saffron and diced potatoes to the pot of boiling water. Cook 9 to 11 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.

Roast the vegetables
3 Roast the vegetables

Meanwhile, place the zucchini pieces, diced poblano pepper, and halved shishito peppers on a sheet pan. 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. Transfer to a large bowl; cover with foil to keep warm. 

Cook the steak
4 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.

Crisp the potatoes & finish the vegetables
5 Crisp the potatoes & finish the vegetables

While the steak rests, in the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the parboiled potatoes in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until crispy. Transfer to the bowl of roasted vegetables; stir to combine. Taste, then season with salt and pepper if desired.

Make the topping & serve your dish
6 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 (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 finished vegetables topped with the sliced steak and topping. Enjoy!

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Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Roughly chop the prunes; place in a bowl. Add 2 tablespoons of hot water. Set aside to rehydrate at least 10 minutes. Medium dice the potatoes. 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 pepper. 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 Parboil the potatoes

Add the saffron and diced potatoes to the pot of boiling water. Cook 9 to 11 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.

Parboil the potatoes
Roast the vegetables
3 Roast the vegetables

Meanwhile, place the zucchini pieces, diced poblano pepper, and halved shishito peppers on a sheet pan. 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. Transfer to a large bowl; cover with foil to keep warm. 

4 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.

Cook the steak
Crisp the potatoes & finish the vegetables
5 Crisp the potatoes & finish the vegetables

While the steak rests, in the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the parboiled potatoes in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until crispy. Transfer to the bowl of roasted vegetables; stir to combine. Taste, then season with salt and pepper if desired.

6 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 (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 finished vegetables topped with the sliced steak and topping. Enjoy!

Make the topping & serve your dish