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The classic steak-and-potato dinner gets a sophisticated Middle Eastern lift in this recipe. Before roasting it, we’re seasoning our diced potato with savory, herby baharat (an all-purpose blend whose name simply means “spice” in Arabic). On the side, a sauce of fresh tarragon and labneh—a delectable yogurt cheese—acts as a perfectly tangy counterpoint to the spiced potato and rich steak.

Ethan Mick

with Sautéed Sugar Snap Peas & Tarragon-Labneh Sauce

Seared Steak & Spiced Potato

Striploin Steak

Sugar Snap Peas

Garlic

Russet Potato

Tarragon

Sherry Vinegar

Labneh Cheese

Baharat Spice Blend (Ground Sumac, Za'atar, Ground Allspice, Ground Coriander, Ground Cardamom, Ground Cumin & Garlic Powder)

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.](#)

Prepare the ingredients:

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.

Roast the potato:

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.

Make the sauce:

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.

Cook the steak:

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.

Cook the snap peas:

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!