Sumac Grass-Fed Rib Steak, Scallion-Labneh & Baby Blue Potatoes
with Roasted Veg Fattoush & Pomegranate Molasses
Cooking time
25 minutes
Servings
2/4
Calories
1310 /serving
Stunning is the word for it. A moody play of light and dark captures the imagination in this sumptuous Middle Eastern-themed steak night, starring AAA grass-fed bone-in ribeye. Strips of divinely tender pan-seared beef are laid down atop a swoop of scallion-studded labneh, while midnight-blue baby potatoes come in for colourful contrast. Finesse the fattoush salad with fragrant sumac-roasted cherry tomatoes and sweet pepper—and don’t forget the fresh-baked pita chips, or the apple-tahini vinaigrette. A drizzle of pomegranate molasses is the closer.
We will send you:
- 22oz Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 450g Blue potatoes
- 280g Cherry tomatoes
- 2 Scallions
- 1 Head of curly leaf lettuce
- 1 Sweet pepper
- 45ml Apple-tahini vinaigrette
- 15ml Pomegranate molasses
- 60ml Labneh
- 2 Artisanal pita
- 8g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Milk, Sesame, Soy, Wheat
You will need:
Large pan
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
60 g
Saturated Fat
21 g
Sodium
1240 mg
Total Carb
118 g
Sugars
24 g
Protein
83 g
Fibre
17 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring halfway, 13 min., until partially cooked.
Finish the vegetables
Meanwhile, halve, core and large-dice the sweet pepper. In a large bowl, combine the sweet pepper, a drizzle of oil, ½ the spices and S&P. When the potatoes are partially cooked, remove from the oven and flip. Add the sweet pepper and tomatoes. Roast, stirring halfway, 10 to 12 min., until tender. Reserve the bowl.
Make the pita chips
Meanwhile, tear the pita into bite-size pieces. On a second lined sheet pan, toss with a drizzle of oil and S&P. Bake, flipping halfway, 3 to 5 min., until golden brown and crispy.
Cook the steak
Pat the steak dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the steak* and cook, 5 to 8 min. per side, until cooked as desired. Transfer to a cutting board and let rest for at least 5 min. before cutting the steak off the bone and slicing it against the grain.
Make the salad
Meanwhile, thinly slice the scallions crosswise. Separate the lettuce leaves; tear the leaves. In the reserved bowl, combine the lettuce, sweet pepper, tomatoes, vinaigrette, ½ the scallions and S&P. Add the pita chips; toss gently.
Make the scallion labneh & serve
In a small bowl, combine the labneh, remaining scallions and S&P. Divide the scallion labneh between your plates and spread out in a circular motion. Top with the potatoes and steak. Drizzle the steak with the pomegranate molasses. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
