Shawarma Steaks & Crispy Saffron Potatoes with Roasted Zucchini & Peppers

Shawarma Steaks & Crispy Saffron Potatoes

with Roasted Zucchini & Peppers

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Top Sirloin Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Top Sirloin Steaks
  • with NY Strip Steaks
    includes two 10-oz No Added Hormones, Antibiotic-Free, Pasture-Raised NY Strip Steaks View recipe
  • with Top Sirloin Steaks

    From the Test Kitchen

    This recipe highlights our shawarma spice blend (a vibrant blend of cumin, coriander, turmeric, and more) which lends bold, warming flavor to our seared steaks—finished with a savory-sweet topping of sautéed garlic, olives, and prunes.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Shawarma Steaks & Crispy Saffron Potatoes with Roasted Zucchini & Peppers
    Title
    • 2 Steaks
    • 2 cloves Garlic
    • ¾ lb Potatoes
    • 3 oz Shishito Peppers
    • 1 Zucchini
    • 1 Poblano Pepper
    • 1 oz Castelvetrano Olives
    • 1 pinch Saffron
    • 1 oz Prunes
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; 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 diced potatoes and saffron to the pot of boiling water. Cook 9 to 11 minutes, or until slightly tender when pierced with a fork. Turn off the heat. 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 steaks
    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until 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.

    *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. 

    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 olive topping & serve your dish
    6 Make the olive 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 steaks; slice crosswise against the grain. Serve the finished vegetables topped with the sliced steaks and olive topping. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; 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 diced potatoes and saffron to the pot of boiling water. Cook 9 to 11 minutes, or until slightly tender when pierced with a fork. Turn off the heat. 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 steaks

    Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until 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.

    *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
    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 olive 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 steaks; slice crosswise against the grain. Serve the finished vegetables topped with the sliced steaks and olive topping. Enjoy!

    Make the olive topping & serve your dish
    Browse Steps
    1 of 6