Middle Eastern Steak Bowls

Name: Middle Eastern Steak Bowls with Spiced Basmati Rice, Roasted Veggies & Lemon Garlic Yogurt Sauce
Yield: 2 servings
Ingredients: 1 Onion; 2 tbsp Sour Cream; 1 Zucchini; 1 Lemon; 2 tbsp Greek Yogurt; 9 oz Steak; 1 tbsp Shawarma Spice Blend; 1 Tomato; 2 unit Scallions; 1 tsp Garlic Powder; 1/2 cup Rice; 1/2 oz Almonds; tsp Salt, tsp; tsp Black Pepper, tsp

with Spiced Basmati Rice, Roasted Veggies & Lemon Garlic Yogurt Sauce

By Recipe0 System

Prepare to be bowl-ed over—this hearty dish is the twist on steak night we didn’t know we needed—until now. Middle Eastern spices add aromatic flavor not only to steak, basmati rice, and a bounty of roasted veggies (think zucchini, onion, and tomato). Everything’s drizzled with a creamy, lemony yogurt sauce for cooling balance, plus toasted almonds for crunch. Bowl-in-one? We think so.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
2 tbsp Sour Cream
1 Zucchini
1 Lemon
2 tbsp Greek Yogurt
9 oz Steak
1 tbsp Shawarma Spice Blend
1 Tomato
2 unit Scallions
1 tsp Garlic Powder
1/2 cup Rice
1/2 oz Almonds
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Preheat oven to 425 degrees. Wash and dry all produce.

Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP. Cut tomato into 6 wedges. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

4 SERVINGS: Mince a few onion wedges until you have 4 TBSP. Zest 1 lemon and quarter both.
2

Toss zucchini, onion wedges, and tomato on a baking sheet with a large drizzle of olive oil, 1 tsp Shawarma Spice (you’ll use the rest in the next step), salt, and pepper.

Roast, tossing halfway through, until veggies are tender, 20-25 minutes.

4 SERVINGS: Use 2 tsp Shawarma Spice.
3

Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add minced onion, scallion whites, remaining Shawarma Spice, and a pinch of salt. Cook, stirring, until fragrant, 1 minute.

Stir in rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

4 SERVINGS: Use 2 TBSP butter, a medium pot, and 1½ cups water.
4

While rice cooks, add almonds to a large, dry pan; heat over medium-high heat. Cook, stirring, until golden brown and toasted, 3-4 minutes. Remove from heat and transfer almonds to a small bowl.

In a separate small bowl, combine yogurt, sour cream, ¼ tsp sugar, and ¼ tsp garlic powder (add more if desired). Add as much lemon zest as you like. Season with salt and pepper.

4 SERVINGS: Use ½ tsp sugar and ½ tsp garlic powder.
5

Season steak* with salt and pepper.

Heat a drizzle of olive oil in pan used for almonds over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Turn off heat.

Transfer steak to a cutting board. Let rest at least 5 minutes.
6

Fluff rice with a fork. Season with salt and pepper; stir in half the almonds and half the scallion greens. Slice steak against the grain.

Divide rice between bowls. Top with veggies and sliced steak. Dollop with yogurt sauce and sprinkle with remaining almonds and scallion greens. Serve with lemon wedges on the side.

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