Cumin-Crusted Rib-Eye Steak with Spiced Yogurt and Roasted Vegetable Medley

This elegant steak dinner brings together bold North African-inspired flavors with simple, wholesome ingredients. A cumin and garlic powder rub gives the rib-eye a deeply savory crust, while a cool, creamy yogurt sauce spiked with cumin and garlic powder balances the richness. On the side, tender roasted baby broccoli and a warm jumble of potatoes, burst tomatoes, briny olives and sweet golden raisins create a colorful, satisfying medley.

Perfect for a special weeknight meal or a cozy dinner for two, this recipe proves that a few well-chosen spices and fresh produce can transform a classic steak into something truly memorable. The best part? Everything comes together in about 40 minutes, with most of the work happening in the oven and on the stovetop.

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Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Baby BroccoliView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

12 ounce Red PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Adjust rack to top position (for 4 servings, use top and middle positions). Wash and dry produce. Peel and thinly slice garlic cloves. Place garlic, grape tomatoes, thyme sprigs and 4 tablespoons olive oil (6 for 4 servings) in a small pot over medium-high heat. Cook until bubbles form, then reduce heat to low, cover and cook until fragrant and some tomatoes burst, 10-12 minutes. Remove from heat.
2. While tomatoes cook, quarter red potatoes. Trim and discard woody ends from baby broccoli. Place golden raisins and 2 teaspoons water (4 for 4 servings) in a small microwave-safe bowl, cover and microwave for 30 seconds. Pick parsley leaves from stems and roughly chop; finely chop one-quarter of the parsley. Finely chop green olives. In a separate small bowl, mix crème fraîche, yogurt, half the cumin, half the garlic powder and a pinch of salt.
3. On one side of a baking sheet, toss potatoes with a drizzle of oil, salt and pepper. On the empty side, toss baby broccoli with a drizzle of oil, salt and pepper. (For 4 servings, use separate sheets; roast on top and middle racks, swapping halfway.) Roast on top rack until browned and tender, 18-22 minutes.
4. Pat rib-eye steak dry with paper towels; season all over with remaining cumin, remaining garlic powder, salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 2-4 minutes per side. (If browning too quickly, reduce heat.) Transfer to a plate to rest.
5. Drain raisins and finely chop. Using a slotted spoon, discard thyme sprigs from the tomato pot. Transfer tomatoes (and garlic slices if desired) to a medium bowl along with roasted potatoes, roughly chopped parsley, raisins and olives. Add as much oil from the pot as needed to moisten the mixture. Season with salt and pepper.
6. Divide yogurt sauce between plates and spread in a thin layer. Top with baby broccoli, the vegetable jumble and sliced steak. Garnish with finely chopped parsley and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute rib-eye with sirloin or strip steak. Adjust cooking time as needed for thickness.

What can I use instead of crème fraîche?

You can replace crème fraîche with sour cream or Greek yogurt for a similar tangy flavor.

Can I make this dish ahead of time?

The vegetable jumble and yogurt sauce can be prepared a day in advance. Cook the steak just before serving for best results.