Za’atar-Spiced Steaks

with Rutabaga-Barberry Tabbouleh & Labneh Cheese

30 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

From the Test Kitchen

In this delicious, Iranian-inspired meal, we’re using a special ingredient: barberries. These small, red fruits have a refreshing, tart flavor and can be used, like citrus peel, to add a zesty finish to all kinds of dishes. Iran is one of the world’s largest growers of the fruit, which remains a part of the cuisine there and in many other parts of the world. You’ll use them here to accent the earthiness of rutabaga (a turnip-like root vegetable) in a hearty tabbouleh. Let’s bring this classic ingredient back in an exciting new way!

See Plans

Nutrition

PER SERVING
Calories

610 Cals (est.)

fresh

ingredients

2 Flank Steaks
¾ cup Bulgur
2 cloves Garlic
1 Lemon
1 lb Rutabaga
1 bunch Mint
1 large bunch Parsley
3 oz Labneh Cheese
1 Tbsp Dried Barberries
2 Tbsps Pomegranate Molasses
2 tsps Za'atar Steak Spice Blend (Za'atar & Aleppo Pepper)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the bulgur:

Heat a small pot of salted water to boiling on high. Once boiling, add the bulgur and cook 12 to 14 minutes, or until tender but still slightly chewy. Using a fine strainer, thoroughly drain the bulgur. Set aside.

2 Prepare the ingredients:

While the bulgur cooks, wash and dry the fresh produce. Remove the steaks from the refrigerator to bring to room temperature. Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Using a sharp, sturdy knife, peel and small dice the rutabaga. Pick the mint and parsley off the stems. Discard the stems; roughly chop the leaves. In a small bowl, combine the labneh cheese, a pinch of the garlic paste, half the mint and the juice of 2 lemon wedges; season with salt and pepper to taste.

3 Cook the steaks:

While the bulgur continues to cook, pat the steaks dry with paper towels; season on both sides with salt, pepper and half the spice blend (reserve the remaining 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 and cook 2 to 4 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the steaks with aluminum foil and set aside.

4 Start the tabbouleh:

Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the rutabaga; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and tender. Add the remaining garlic paste and spice blend; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Stir in the barberries, pomegranate molasses and 2 tablespoons of water; cook, stirring occasionally, 30 seconds to1 minute, or until thoroughly combined. Remove from heat.

5 Finish the tabbouleh:

Off the heat, add the cooked bulgur, parsley, lemon zest and the juice of the remaining lemon wedges to the pan of rutabaga. Drizzle with olive oil; stir to combine and season with salt and pepper to taste.

6 Plate your dish:

Find the lines of muscle (or grain) in the cooked steak; slice the steak against the grain. Add any juices from the sliced steak to the tabbouleh; stir to combine. Divide the finished tabbouleh and sliced steak between 2 plates. Garnish with the remaining mint. Serve with the seasoned labneh cheese on the side. Enjoy!