Lemon-Basil Steak & Arugula Grain Bowls
with Tomatoes, Cucumber, Feta, Pistachios & Garlic Bread
- Milk
- Wheat
- Soy
- Tree Nuts
- Eggs
Ready in just 20 minutes, these savory spice-crusted bavette steak and grain bowls are loaded with heirloom tomatoes, cucumber, and arugula. Creamy feta and crunchy pistachios add richness and texture, while a lemony basil aioli brings everything together. A side of golden garlic herb ciabatta makes this a complete, satisfying meal.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
2 ounce
Arugula
1 unit
Ciabatta
(Contains: Wheat, Soy)
4 ounce
Heirloom Grape Tomatoes
20 ounce
Bavette Steak
1 ounce
Pistachios
(Contains: Tree Nuts)
1 unit
Lemon
1 unit
Mini Cucumber
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 tablespoon
Bold & Savory Steak Spice
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 teaspoon
Garlic Powder
1 unit
Microwavable Grain Blend
2 ounce
Basil Paste
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Cooking Steps
Pat steak* dry with paper towels; season all over with Steak Spice, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook to desired doneness, 5-7 minutes per side.
Transfer to a cutting board to rest.
While steak cooks, wash and dry produce.
Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Zest and quarter lemon. Halve tomatoes.
Place cucumber in a large bowl; season with a pinch of salt.
In a small bowl, combine mayonnaise, half the basil paste, half the garlic powder, and a squeeze of lemon juice (big squeeze for 4 servings). Season with salt and pepper.
In a small bowl, combine mayonnaise, half the basil paste, half the garlic powder, and a squeeze of lemon juice (big squeeze for 4 servings). Season with salt and pepper.
Massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 90 seconds.
Transfer grain blend to bowl with cucumber; stir in lemon zest, tomatoes, arugula, half the feta, remaining basil paste, remaining garlic powder, a drizzle of olive oil, and a squeeze of lemon juice. Season with salt and pepper.
Halve ciabatta; toast until golden brown.
Meanwhile, thinly slice steak against the grain.
Spread garlic herb butter onto cut sides of toasted ciabatta. Halve on a diagonal if desired.
Divide grain salad between bowls. Top with steak. Sprinkle with pistachios and remaining feta. Drizzle with basil aioli. Serve with garlic bread on the side.
