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Seared Steak & Spiced Potatoes

with Sautéed Sugar Snap Peas & Tarragon-Labneh Sauce

Cooking time

35 minutes

Servings

2 / 4

Calories

699 /serving

With this recipe, we’re taking the classic steak and potato feast on a voyage to the Middle East. Taking full advantage of the flavours of the region, we’re infusing crispy roasted potatoes with a luxurious blend of spices. Slices of perfectly seared and oh-so-tender steak, as well as quickly sautéed sugar snap peas round out this comforting yet sophisticated meal. The “pièce de résistance” is far and away our genius labneh and tarragon dipping sauce - a savoury wonder you’ll be dreaming about long after the last potato soaked up the very last drop!

We will send you:

  • 300g Bistro fillet steaks
  • 114g Sugar Snap Peas
  • 1 Clove of garlic
  • 1 Bunch of taragon
  • 450g Russet potatoes
  • 15ml Sherry vinegar
  • 8g Baharat spice blend
  • 60ml Labneh
  • You will need:

    Olive oil
    Salt and Pepper
    Sheet pan
    Medium pan
    Total Fat
    35 g
    Saturated Fat
    8 g
    Sodium
    128 mg
    Total Carbs
    43 g
    Sugars
    7 g
    Protein
    51 g
    Preparation
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    Roast the potatoes
    Preheat the oven to 475°F. Medium dice the potato. On a lined sheet pan, toss the potatoes with olive oil, S&P and the spice blend. Arrange in a single, even layer and roast 25 to 30 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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    Mise en place
    While the potatoes roast, finely mince the garlic. Pick the tarragon leaves off the stems; roughly chop the leaves. Snap off and discard the stem ends of the snap peas; pull off and discard the tough string that runs the length of each pod.
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    Make the sauce
    In a bowl, combine the labneh, vinegar, a small pinch of garlic or as much as you’d like and ½ the tarragon. Season with S&P to taste.
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    Cook the steaks
    While the potatoes continues to roast, in a medium pan, heat a drizzle of olive oil on medium-high. Pat the steaks dry with paper towel; season with S&P. Add the steaks to the pan and cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Set the cooked steak aside to rest for at least 5 minutes.
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    Cook the snap peas
    Heat the reserved pan of fond on medium-high. (If the pan seems dry, add a drizzle of oil.) Add the snap peas to the pan; season with S&P. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 1 to 2 minutes, until the snap peas are bright green and slightly softened. Remove from the heat.
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    Plate your dish
    Thinly slice the steak against the grain. Divide the sliced steak, roasted potatoes and cooked snap peas between your plates. Garnish with the remaining tarragon. Serve with the sauce on the side. Bon appétit!