Shawarma-Spiced Strip Steaks with Sesame Labneh & Roasted Vegetable Barley
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Shawarma-Spiced Strip Steaks

with Sesame Labneh & Roasted Vegetable Barley

45 MIN
+$9.50/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
It’s brimming with bold Middle Eastern flavors, thanks to a blend of classic shawarma spices that encrusts our seared steaks, the creamy labneh sauce drizzled on top, and the smoky harissa that dresses a side of barley, vegetables, and dates.

INGREDIENT IN FOCUS
Delicata squash is a rich, sweet variety prized (and named) for its thin, delicate skin, which is entirely edible.
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  • Nutrition
    PER SERVING
  • Calories
    980 Cals (est.)
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fresh
ingredients
Shawarma-Spiced Strip Steaks with Sesame Labneh & Roasted Vegetable Barley
Title
  • 4 10-Oz New York Strip Steaks
  • 5 oz Baby Spinach
  • 2 Red Onions
  • 1 Tbsp Red Harissa Paste
  • 2 oz Dried Medjool Dates
  • ¼ cup Labneh Cheese
  • 2 Tbsps Roasted Pistachios
  • 1 Lemon
  • ¾ cup Pearled Barley
  • 1 Delicata Squash
  • 1 bunch Mint
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • ½ lb Multicolored Grape Tomatoes
  • 1 tsp Black & White Sesame Seeds

Shawarma-Spiced Strip Steaks

Cook the barley
1 Cook the barley

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice. Halve and peel the onions; cut into 1/2-inch-wide wedges, keeping the layers intact. Pit and roughly chop the dates. Pick the mint leaves off the stems. Roughly chop the pistachios. Quarter and deseed the lemon. In a bowl, combine the harissa paste, the juice of 2 lemon wedges, and 2 tablespoons of olive oil. Taste, then season with salt and pepper as desired. In a separate bowl, combine the labneh, sesame seeds, the juice of the remaining lemon wedges, and 2 teaspoons of water. Drizzle with olive oil and season with salt and pepper.

Prepare the ingredients
Roast the vegetables
3 Roast the vegetables

Place the diced squash and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 12 minutes. Leaving the oven on, remove from the oven. Carefully add the tomatoes to the sheet pan. Return to the oven and roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

4 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 4 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Cook the steaks
Finish & serve your dish
5 Finish & serve your dish

To the pot of cooked barley, add the roasted vegetables, spinach, chopped dates, and harissa sauce. Stir until combined and the spinach is wilted. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished barley. Top the steaks with the sesame labneh and mint leaves (tearing just before adding). Garnish the barley with the chopped pistachios. Enjoy!

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