Middle Eastern Steak & Rice Pilaf

Name: Middle Eastern Steak & Rice Pilaf with Tzatziki, Almonds & Smoky Roasted Veggies
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 6 oz Carrot; 2 tbsp Sour Cream; 1 Zucchini; 1 unit Chicken Stock Concentrate; 1 Lemon; 2 tbsp Greek Yogurt; 1 clove Garlic; 9 oz Steak; 1 Cucumber; 1 tsp Smoked Paprika; 1 tsp Red Pepper Flakes; 1/2 cup Rice; 1/2 oz Almonds; 4 tsp Olive Oil, tsp; 1 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Tzatziki, Almonds & Smoky Roasted Veggies

By Recipe0 System

Marinating is the trick to juicy, tender, flavor-infused meat. The only problem? Foresight, planning, time...yeah, you’re busy enough during the week! As always, we’ve got you covered. This stellar steak comes pre-marinated(!) in Middle Eastern spices. And the flavor explosion doesn’t stop there: on the side, there’s garlicky, stock-simmered basmati rice, smoky roasted carrots and zucchini, homemade tzatziki, and crunchy almonds. The best part, though? Everything comes together in just 30 minutes. How’s that for a weeknight win?

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Carrot
2 tbsp Sour Cream
1 Zucchini
1 unit Chicken Stock Concentrate
1 Lemon
2 tbsp Greek Yogurt
1 clove Garlic
9 oz Steak
1 Cucumber
1 tsp Smoked Paprika
1 tsp Red Pepper Flakes
1/2 cup Rice
1/2 oz Almonds
4 tsp Olive Oil, tsp
1 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Trim and grate cucumber on the largest holes of a box grater. Peel and mince or grate garlic. Quarter lemon.
2

Toss carrots and zucchini on a baking sheet with a large drizzle of olive oil, paprika, salt, and pepper. (For 4 servings, divide veggies between 2 sheets; roast carrots on top rack and zucchini on middle rack.)

Roast on top rack until browned and tender, 18-22 minutes.
3

Meanwhile, heat a drizzle of olive oil in a small pot (use a medium pot for 4 servings) over medium-high heat. Reserve a pinch of garlic (you’ll use it in the next step); add remaining garlic to pot. Cook until fragrant, 30 seconds.

Stir in rice, ¾ cup water (1½ cups for 4), stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
4

While rice cooks, in a small bowl, combine yogurt, sour cream, half the cucumber (taste and add more if desired), juice from 1 lemon wedge (2 wedges for 4 servings), and a big pinch of salt. Stir in reserved garlic if desired.
5

Season steak* with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat.

Add steak and cook until browned, 4-7 minutes on first side. Flip, reduce heat to medium, and cook until browned and cooked to desired doneness, 4-7 minutes more.

Transfer to a cutting board to rest.
6

Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). Divide between bowls. Arrange roasted veggies on one side of rice.

Slice steak against the grain and arrange next to veggies. Top with tzatziki and almonds. (TIP: Toast your almonds before garnishing if you like.) Sprinkle with chili flakes if desired. Serve with remaining lemon wedges on the side.

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