Cumin-Rubbed Ranch Steak with Spiced Yogurt Sauce and Roasted Vegetable Jumble

This elegant yet simple dish brings together the bold flavors of cumin and garlic in two ways: as a rub for tender ranch steak and as a seasoning for a creamy yogurt sauce. The steak is pan-seared to perfection, then served alongside roasted baby broccoli and a warm jumble of potatoes, burst tomatoes, briny olives, sweet raisins and fresh parsley.

The spiced yogurt sauce adds a cool, tangy contrast, while the vegetable jumble-cooked gently in olive oil with thyme-offers a medley of textures and tastes. It’s a complete meal that feels special enough for a dinner party but comes together in under an hour.

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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

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView 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 (220°C). Adjust oven rack to top position (for 4 servings, use top and middle racks). Wash and dry all produce.
2. Peel and thinly slice the garlic cloves. In a small pot, combine sliced garlic, grape tomatoes, thyme sprigs and 4 tablespoons olive oil (6 tablespoons for 4 servings). Place over medium-high heat until small bubbles form, then reduce heat to low, cover and cook until fragrant and some tomatoes burst, about 10-12 minutes. Remove from heat.
3. While tomatoes cook, quarter the red potatoes. Trim and discard woody ends from baby broccoli. Place golden raisins and 2 teaspoons water (4 teaspoons 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 about one-quarter of the parsley. Finely chop the green olives.
4. In a separate small bowl, mix crème fraîche, yogurt, half the cumin, half the garlic powder and a pinch of salt to make the spiced yogurt sauce. Set aside.
5. On a baking sheet, toss quartered potatoes on one side with a drizzle of oil, salt and pepper. On the other side, toss baby broccoli with a drizzle of oil, salt and pepper. (For 4 servings, use two separate baking sheets; roast on top and middle racks, swapping positions halfway through.) Roast on the top rack until browned and tender, 18-22 minutes.
6. Meanwhile, pat the ranch steak dry with paper towels. Season all over with the remaining cumin, remaining garlic powder, salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the steak and cook to desired doneness, 2-4 minutes per side. If the pan gets too hot, reduce heat. Transfer steak to a plate and let rest.
7. Drain the raisins and finely chop them. Using a slotted spoon, carefully remove and discard the thyme sprigs from the tomato pot. Transfer the tomatoes (and garlic slices, if desired) to a medium bowl. Add the roasted potatoes, roughly chopped parsley, raisins and olives. Drizzle with enough oil from the pot to moisten the mixture. Season with salt and pepper to taste.
8. To serve, divide the spiced yogurt sauce between plates and spread it in a thin layer in the center. Arrange the baby broccoli, vegetable jumble and sliced steak in separate sections on top. Garnish with the finely chopped parsley.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute flank steak, sirloin or ribeye. Adjust cooking time based on thickness and desired doneness.

What can I use instead of crème fraîche?

Sour cream or Greek yogurt mixed with a little heavy cream can work as a substitute, though the flavor will be slightly different.

Can I make this dish vegetarian?

Absolutely! Omit the steak and add more roasted vegetables like bell peppers, zucchini or mushrooms. The yogurt sauce and vegetable jumble are already vegetarian.