Middle Eastern Steak & Rice Pilaf with Tzatziki, Almonds & S

• portions: 2 servings
• temps total: 30 minutes

Ingrédients

6 ounce Carrots

1 unit Persian Cucumber

1 unit Lemon

½ cup Basmati Rice

2 tablespoon Yogurt

9 ounce Middle Eastern Spiced Steak

1 unit Zucchini

1 clove Garlic

1 teaspoon Smoked Paprika

1 unit Chicken Stock Concentrate

2 tablespoon Sour Cream

½ ounce Sliced Almonds

1 teaspoon Chili Flakes

1 tablespoon Butter

4 teaspoon Olive Oil

Salt

Pepper

Instructions

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

Nutrition

• Calories: 780 kcal
• Lipides Totaux: 44 g
• Lipides Saturés: 15 g
• Cholestérol: 110 mg
• Sodium: 600 mg
• Glucides Totaux: 68 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 13 g
• Protéines: 33 g