This is a classic dish given a Cava-style facelift. Lush strip steaks get a harissa rub for spice; hash browns are freshened up with parsley-studded quinoa tabbouleh and za’atar seasoning; and scrambled eggs are, well, pretty much the same. —CAVA
Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Cut into a 1/2-inch dice.
Heat the oil and melt the butter in a skillet over high heat. Add the onions and peppers and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for another minute or two. Add the potatoes, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden. Stir in quinoa tabbouleh and top with za’atar seasoning.
Heat cast iron skillet over high heat.
Lightly brush the steaks on both sides with oil and season evenly with salt, pepper, and harissa. Allow the steaks to stand at room temperature for 15 to 30 minutes.
Bring cast iron skillet to medium-high heat and sear steak on both sides, 4-5 minutes per side for medium-rare (or to your preference).
Prepare quick-scrambled eggs and serve steak with eggs and hash browns. Enjoy!