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Za’atar-Spiced Steaks

with Rutabaga-Barberry Tabbouleh & Labneh Cheese

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories

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!

fresh
ingredients
Za’atar-Spiced Steaks with Rutabaga-Barberry Tabbouleh & Labneh Cheese
Title
  • 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)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the bulgur:
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.

Prepare the ingredients:
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.

Cook the steaks:
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.

Start the tabbouleh:
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.

Finish the tabbouleh:
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.

Plate your dish:
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!

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Cook the bulgur:
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.

Prepare the ingredients:
Cook the steaks:
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.

Start the tabbouleh:
Finish the tabbouleh:
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!

Plate your dish: