Middle Eastern Steak & Rice Pilaf
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Middle Eastern Steak & Rice Pilaf

Middle Eastern Steak & Rice Pilaf

with Tzatziki, Almonds & Smoky Roasted Veggies

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?

Tags:
Lightning Prep
Allergens:
Milk
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

6 ounce

Carrots

1 unit

Persian Cucumber

1 unit

Lemon

½ cup

Basmati Rice

2 tablespoon

Yogurt

(Contains Milk)

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

(Contains Milk)

½ ounce

Almonds

(Contains Tree Nuts)

1 teaspoon

Chili Flakes

Not included in your delivery

1 tablespoon

Butter

(Contains Milk)

4 teaspoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat44 g
Saturated Fat15 g
Carbohydrate67 g
Sugar12 g
Dietary Fiber7 g
Protein32 g
Cholesterol110 mg
Sodium620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Grater
Peeler
Baking Sheet
Small pot
Small Bowl
Large Pan

Instructions

Prep
1

• Adjust rack to top position 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. • 4 SERVINGS: Adjust racks to top and middle positions.

Roast Veggies
2

• Toss carrots and zucchini on a baking sheet with a large drizzle of olive oil, paprika, salt, and pepper. • Roast on top rack until browned and tender, 18-22 minutes. • 4 SERVINGS: Divide veggies between 2 sheets. Roast carrots on top rack and zucchini on middle rack.

Cook Rice
3

• Meanwhile, heat a drizzle of olive oil in a small pot over medium-high heat. Reserve a pinch of garlic (you’ll use it in the tzatziki); add remaining garlic to pot. Cook until fragrant, 30 seconds. • Stir in rice, ¾ cup water, 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 SERVINGS: Use a medium pot and 1½ cups water.

Make Tzatziki
4

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

Cook Steak
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 on first side, 4-7 minutes. 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.

Serve
6

• Fluff rice with a fork and stir in 1 TBSP butter. Divide between bowls. Arrange veggies on one side of rice. • Slice steak against the grain and arrange next to veggies. Top with tzatziki and almonds. Sprinkle with chili flakes if desired. Serve with remaining lemon wedges on the side. • 4 SERVINGS: Stir in 2 TBSP butter. • TIP: Toast your almonds before garnishing if you like.