Seared Steak & Spiced Potato

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potato. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves. Snap off and discard the stem ends of the snap peas; pull off and discard the tough string that runs the length of each pod.

Place the potato on a sheet pan. Drizzle with olive oil and season with salt, pepper and the spice blend; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Once the potato has roasted for about 5 minutes, in a bowl, stir together the labneh, garlic paste, vinegar and half the tarragon. Season with salt and pepper to taste.

While the potato continues to roast, pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Set the cooked steak aside to rest for at least 5 minutes.

While the steak rests, add the snap peas to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the snap peas are bright green and slightly softened. Remove from heat.

Find the lines of muscle (or grain) of the rested steak; thinly slice crosswise against the grain. Divide the sliced steak, roasted potato and cooked snap peas between 2 plates. Garnish with the remaining tarragon. Serve with the sauce on the side. Enjoy!