Seared Steak & Spiced Potato

with Sautéed Sugar Snap Peas & Tarragon-Labneh Sauce

25 MIN

2 Servings

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From the Test Kitchen

The classic steak-and-potato dinner gets a sophisticated Middle Eastern lift in this recipe. Before roasting it, we’re seasoning our diced potato with savory, herby baharat (an all-purpose blend whose name simply means “spice” in Arabic). On the side, a sauce of fresh tarragon and labneh—a delectable yogurt cheese—acts as a perfectly tangy counterpoint to the spiced potato and rich steak.

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Nutrition

PER SERVING
Calories

620 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

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.

2 Roast the potato:

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.

3 Make the sauce:

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.

4 Cook the steak:

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.

5 Cook the snap peas:

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.

6 Plate your dish:

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!