Middle Eastern Steak Bowls (Edit)

Components

• Shawarma Spice Blend

Yield

Ingredients

• 9 oz Middle Eastern Spiced Steak

• 1 tbsp Shawarma Spice Blend

• 1 yellow onion

• 2 scallions

• 1 tomato

• 2 tbsp yogurt

• 1 tbsp sliced almonds

• 1/2 cup basmati rice

• 2 tbsp sour cream

• 1 zucchini

• 1 tsp garlic powder

• 1 lemon

• 1 tbsp butter

Directions

• Preheat oven to 425°F

• Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons

• Halve, peel, and cut onion into ½-inch-thick wedges, mince one tbsp of onion and set aside

• Cut tomato into 6 wedges

• Trim and thinly slice scallions, separating whites from greens

• Zest and quarter lemon

• Toss zucchini, onion wedges, and tomato on a baking sheet with a large drizzle of olive oil, 1 tsp Shawarma Spice

• Roast, tossing halfway through, until veggies are tender, 20-25 minutes

• Meanwhile, melt 1 tbsp butter in a small pot over medium-high heat. Add minced onion, scallion whites, 3 tsp Shawarma Spice. Cook, stirring, until fragrant, 1 minute

• Stir in rice, 3/4 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

• 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

• 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.

• Fluff rice with a fork, stir in half the almonds and half the scallion greens

• Slice steak against the grain

• Divide rice between bowls. Top with veggies and sliced steak. Dollop with yogurt sauce and sprinkle with remaining almonds and scallion greens. Serve with lemon wedges on the side