Shawarma Steaks & Crispy Saffron Potatoes with Roasted Zucchini & Peppers

Shawarma Steaks & Crispy Saffron Potatoes

with Roasted Zucchini & Peppers

45 MIN
+$6.95/serving 2 Servings
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  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with NY Strip Steaks
    includes two 10-oz No Added Hormones, Antibiotic-Free, Pasture-Raised NY Strip Steaks
  • with NY Strip 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.
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    • Nutrition
      PER SERVING
    • Calories
      890 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Shawarma Steaks & Crispy Saffron Potatoes with Roasted Zucchini & Peppers
    Title
    • 2 10-Oz No Added Hormones Ny Strip Steaks
    • 1 pinch Saffron
    • 2 cloves Garlic
    • ¾ lb Potatoes
    • 1 Poblano Pepper
    • 3 oz Shishito Peppers
    • 1 Zucchini
    • 1 oz Castelvetrano Olives
    • 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 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, 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. 

    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 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, 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
    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
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