Blue Apron Dish 2: Za'atar-Spiced Steaks with Rutabaga-Barberry Tabbouleh & Labneh Cheese

This was my favorite meal from my first Blue Apron box - so, so good! I loved the extra spice and the fact that I hadn't ever had the majority of the ingredients (continuing to add things to my 'foods I've never tried list for 2015').

Ingredients:

- 2 Flank Steaks
- 3/4 cup Bulgur
- 2 Garlic Cloves
- 1 Lemon
- 1 pound Rutabaga
- 1 bunch of Mint
- 1 large bunch of Parsley
- 3 ounces of Labneh Cheese
- 2 tablespoons of Pomegranate Molasses
- 1 tablespoon of Dried Barberries
- 2 teaspoons Za'atar Steak Spice Blend

Makes: 2 servings
Cooking Time: 25 to 30 minutes

Directions:

Cook the Bulgur!

• Heat a small pot of salted water to boiling on high heat.
• Once boiling, add the bulgur and cook for 12 to 14 minutes, or until tender but slightly chewy.
• Using a fine strainer, thoroughly drain the bulgur.

Prepare the ingredients!

• Wash and dry the fresh produce.
• Remove the steaks from the refrigerator and bring them 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!

• Season both sides of the steak with salt, pepper and half the spice blend (reserve the remaining spice blend for later). 
• In a large pan, 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 until your desired degree of doneness.
• Transfer to a plate, leaving behind any browned bits in the pan.

Start the tabbouleh!

• Heat the pan of the reserved browned bits on medium-high until hot. If the pan seems dry, add 1 teaspoon of olive oil.
• Add the rutabaga and 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 minutes to 1 minute, or until thoroughly combined.
• Remove from heat.

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!

• 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, stirring to combine.
• Lay out the finished tabbouleh on a plate and add the sliced steak on top. 
• Garnish with the remaining mint. 
• Serve with the seasoned labneh cheese on the side.