Middle Eastern Steak Bowls

• 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.

• 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.

• 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.

• 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.