Middle Eastern Spiced Steak with Smoky Roasted Veggies and Garlic Rice

This recipe brings together tender, pre-marinated steak with a medley of smoky roasted vegetables and fragrant garlic rice. The homemade tzatziki adds a cool, creamy contrast, while crunchy almonds provide the perfect finishing touch. Best of all, it comes together in just 30 minutes-ideal for a busy weeknight.

The key to this dish is the perfectly cooked steak, seared to a rich brown and sliced against the grain for maximum tenderness. Paired with the earthy sweetness of roasted carrots and zucchini and the bright, herby notes of the tzatziki, every bite is a celebration of Middle Eastern flavors.

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Ingredients

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

9 ounce Middle Eastern Spiced SteakView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with the rack in the top position. Wash and dry all produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Trim and halve zucchini lengthwise, then cut crosswise into ½-inch-thick half-moons. Grate the cucumber on the large holes of a box grater. Mince or grate the garlic. Quarter the lemon.
2. On a baking sheet, toss carrots and zucchini with a drizzle of olive oil, smoked paprika, salt and pepper. Roast on the top rack until browned and tender, 18-22 minutes.
3. Meanwhile, heat a drizzle of olive oil in a small pot over medium-high heat. Reserve a pinch of garlic for the tzatziki; add the remaining garlic to the pot and cook until fragrant, about 30 seconds. Stir in the rice, ¾ cup water, chicken stock concentrate and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. In a small bowl, combine yogurt, sour cream, half the grated cucumber (add more to taste), juice from 1 lemon wedge and a pinch of salt. Stir in the reserved garlic if desired. Set aside.
5. Season the steak with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the steak and cook until browned, 4-7 minutes per side or until cooked to your desired doneness. Transfer to a cutting board and let rest for 5 minutes.
6. Fluff the rice with a fork and stir in 1 tablespoon butter. Divide the rice between bowls. Arrange the roasted veggies on one side. Slice the steak against the grain and place next to the veggies. Top with tzatziki and almonds. Sprinkle with chili flakes if desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, any tender steak like sirloin or ribeye works well. Adjust cooking time as needed.

Can I make this recipe dairy-free?

Substitute yogurt and sour cream with dairy-free alternatives and use oil instead of butter.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.