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Seared Steak & Spiced Potato

with Sautéed Sugar Snap Peas & Tarragon-Labneh Sauce

  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
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step-by-step
instructions
Prepare the ingredients:
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.

Roast the potato:
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.

Make the sauce:
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.

Cook the steak:
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.

Cook the snap peas:
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.

Plate your dish:
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!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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.

Roast the potato:
Make the sauce:
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.

Cook the steak:
Cook the snap peas:
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!

Plate your dish: