Spicy Tunisian Bavette Steak & Bulgur Bowls
with Roasted Carrot, Zucchini, Chermoula & Creamy Lemon Sauce
- Milk
- Tree Nuts
- Wheat
Bavette steak is seared and sliced over buttery bulgur studded with dried apricots, then topped with harissa-roasted carrots and Tunisian-spiced zucchini and tomato. A bright cilantro chermoula and a creamy lemon sour cream sauce add bold, herbaceous contrast. Chopped pistachios finish each bowl with a satisfying crunch.
Ingredients
2 unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Zucchini
10 ounce
Bavette Steak
½ ounce
Pistachios
(Contains: Tree Nuts)
½ unit
Lemon
1 ounce
Dried Apricots
0.08 tablespoon
Harissa Powder
1 unit
Tomato
1 teaspoon
Chili Flakes
9 ounce
Carrot
½ cup
Bulgur Wheat
(Contains: Wheat)
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
½ tablespoon
Tunisian Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
1.5 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and ⅓ inch thick). Toss on a baking sheet with a drizzle of oil, ¼ tsp harissa powder (½ tsp for 4 servings), salt, and pepper. (TIP: For easy cleanup, line baking sheet with aluminum foil first.)
Roast on top rack, tossing halfway through, until tender and browned, 15-20 minutes.
Meanwhile, in a small pot, combine bulgur, stock concentrates, half the garlic powder, 1 cup water (2 cups for 4 servings), a big pinch of salt, and pepper. Bring to a boil, then reduce heat to low. Simmer, covered, until water has absorbed and bulgur is tender, 12-15 minutes.
Keep covered off heat until ready to serve.
While bulgur cooks, finely chop cilantro. Zest and quarter lemon. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Dice tomato. Roughly chop pistachios. Pat steak dry with paper towels; season generously with salt and pepper.
In a small bowl, combine cilantro, 1½ TBSP olive oil (3 TBSP for 4 servings), a squeeze of lemon juice, chili flakes to taste, and as much remaining garlic powder as you like. Season with salt and pepper.
In a separate small bowl, combine sour cream and a big pinch of lemon zest. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board to rest.
Add zucchini to same pan over medium-high heat; cook, stirring, until lightly browned, 4-6 minutes (6-8 minutes for 4 servings).
Add tomato, half the Tunisian Spice Blend (all for 4), and a pinch of salt; cook until tomatoes are slightly charred, 2-3 minutes. Season with salt and pepper. Turn off heat.
Drain any excess water from bulgur if necessary; fluff with a fork. Stir in apricots and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper to taste.
Thinly slice steak against the grain. Divide bulgur between bowls and top with roasted carrots, veggies, and steak. Top with pistachios. Drizzle with chermoula and lemon sauce. Sprinkle with any remaining chili flakes to taste. Serve with any remaining lemon wedges on the side.
