Middle Eastern Spiced Steak with Rice Pilaf, Tzatziki and Smoky Roasted Veggies

Marinating meat is the secret to juicy, tender and flavor-packed results-but who has time for that on a busy weeknight? This recipe solves the problem with pre-marinated steak, seasoned with Middle Eastern spices, so you get all the depth without the wait. In just 30 minutes, you can serve a restaurant-quality meal that feels special but is surprisingly simple.

Alongside the steak, you’ll enjoy garlicky basmati rice cooked in stock, smoky roasted carrots and zucchini, a cool and creamy homemade tzatziki and a sprinkle of crunchy almonds. Every element comes together quickly, making this an ideal choice for a satisfying weeknight dinner.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

9 ounce Middle Eastern Spiced SteakView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and dry the vegetables. Peel the carrot and cut it into ½-inch thick sticks. Trim the zucchini and slice into ½-inch thick rounds. Place both on the prepared baking sheet. Drizzle with oil, season with salt and pepper and toss to coat. Roast for 20 minutes, until tender and lightly charred.
3. While the vegetables roast, prepare the rice. In a small saucepan, combine the basmati rice, 1 cup of water and the chicken stock concentrate. Bring to a boil over high heat, then reduce heat to low, cover and simmer for 15 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and keep covered.
4. Make the tzatziki. Grate the mini cucumber (peel on) and squeeze out excess moisture. In a small bowl, combine the grated cucumber, yogurt, sour cream and a squeeze of lemon juice (about 1 teaspoon). Mince the garlic clove and add half of it to the bowl. Stir to combine, season with salt and pepper and set aside.
5. Cook the steak. Pat the Middle Eastern spiced steak dry with paper towels. Heat a drizzle of oil in a skillet over medium-high heat. Add the steak and cook to your desired doneness, about 3-4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
6. Toast the almonds. In a small dry skillet over medium heat, add the sliced almonds and cook, stirring frequently, until golden and fragrant, about 2-3 minutes. Remove from heat and set aside.
7. Fluff the cooked rice with a fork. Stir in the remaining minced garlic, smoked paprika and chili flakes (adjust to taste). Season with salt if needed.
8. Slice the rested steak into thin strips. Serve the steak over the rice pilaf alongside the roasted vegetables. Top with a dollop of tzatziki and a sprinkle of toasted almonds. Enjoy!

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with any steak you like, such as sirloin or ribeye. Just adjust cooking time accordingly and season with Middle Eastern spices (like cumin, coriander and paprika) if not pre-marinated.

Is there a dairy-free alternative for the tzatziki?

You can use dairy-free yogurt and sour cream alternatives. The texture and flavor will vary slightly, but it will still be delicious.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your chicken stock concentrate is gluten-free and you’re good to go.