Ingredients

Ingredients

• 1 Striploin Steak
• 4 oz Sugar Snap Peas
• 1 Garlic
• 1 Russet Potato
• 1 Tarragon
• 2 tsp Sherry Vinegar
• 1/4 c Labneh Cheese
• 1 tsp Baharat Spice Blend (Ground Sumac, Za'atar, Ground Allspice, Ground Coriander, Ground Cardamom, Ground Cumin & Garlic Powder)

Instructions

Instructions

1

Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potato. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Pick the tarragon leaves off the stems; discard the stems and 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.

2

Roast the potato:

Place the potato on a sheet pan. Drizzle with olive oil and season with salt, pepper and the spice blend; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

3

Make the sauce:

Once the potato has roasted for about 5 minutes, in a bowl, stir together the labneh, garlic paste, vinegar and half the tarragon. Season with salt and pepper to taste.

4

Cook the steak:

While the potato continues to roast, pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 2 to 4 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.

5

Cook the snap peas:

While the steak rests, add the snap peas to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the snap peas are bright green and slightly softened. Remove from heat.

6

Plate your dish:

Find the lines of muscle (or grain) of the rested steak; thinly slice crosswise against the grain. Divide the sliced steak, roasted potato and cooked snap peas between 2 plates. Garnish with the remaining tarragon. Serve with the sauce on the side. Enjoy!