| Ingredient | Quantity | Units |
|---|---|---|
| Middle Eastern Spiced Steak | 9 | Ounce |
| Shawarma Spice Blend | 1 | Tablespoon |
| Yellow Onion | 1 | Each |
| Scallion | 2 | Each |
| Roma Tomato | 1 | Each |
| Yogurt | 2 | Tablespoon |
| Sliced Almonds | 1/2 | Ounce |
| Basmati Rice | 1/2 | Cup |
| Sour Cream | 2 | Tablespoon |
| Zucchini | 1 | Each |
| Garlic Powder | 1 | Teaspoon |
| Lemon | 1 | Each |
Cooking Time:
Total Time: 35 Minutes
Prep Time: 5 Minutes
Cook time: 30 Minutes
Servings:
2
Instructions
Step 1: Prep
Preheat oven to 425 degrees.
Wash and dry wall produce.
Trim and halve zucchini lengthwise, cut crosswise into 1/2-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.
Step 2: Roast Veggies
Add and toss on a baking seet:
- Large drizzle of olive oil
- Zucchini
- Onion wedges
- Tomato
- 1 teaspoon Shawarma Spice (you’ll use the rest in the next step)
- Salt
- Pepper
Roast, tossing halfway through, until veggies are tender, 20-25 minutes.
Step 3: Cook Rice
Meanwhile, melt 1Tbsp 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 bid 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.
Step 4: Cook Steak
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 to a small bowl.
In a separate bowl, combine:
- Yogurt
- Sour Cream
- 1/4 tsp Sugar
- 1/4 tsp Garlic Powder.
Add as much lemon zest as you like.
Season with salt and pepper.
Step 5: Cook Steak
Season steak with salt and pepper.
Heat a drizzle of olive oil in the 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.
Step 6: Finish and Serve
Fluff rice in 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.
Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/middle-eastern-steak-bowls-5eb179c686ddde45355d2d22