Spiced Steak with Basmati Rice, Tzatziki and Smoky Roasted Vegetables

This spiced steak recipe brings bold Middle Eastern flavors to your table in just 30 minutes. The steak comes pre-marinated with aromatic spices, ensuring juicy, tender results without the wait. Paired with garlicky basmati rice, smoky roasted carrots and zucchini, a cool homemade tzatziki and crunchy sliced almonds, every bite is a delightful contrast of textures and tastes.

Perfect for a busy weeknight, this dish is both satisfying and impressive. The vegetables are roasted with smoked paprika and chili flakes for a subtle heat, while the tzatziki adds a refreshing finish. With minimal prep and cook time, you can enjoy a restaurant-quality meal at home.

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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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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 cut it into ½-inch thick half-moons.
3. In a small bowl, mix together the smoked paprika, chili flakes and a pinch of salt and pepper. Drizzle 2 teaspoons of olive oil over the carrot and zucchini on the baking sheet, then sprinkle with the spice mixture. Toss to coat evenly. Roast for 15-20 minutes, until tender and lightly charred.
4. While the vegetables roast, prepare the rice. In a small saucepan, combine the basmati rice, chicken stock concentrate, 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 12-15 minutes until the rice is tender and liquid is absorbed. Remove from heat and keep covered.
5. 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, a squeeze of lemon juice (from half the lemon) and a pinch of salt. Stir well. Set aside.
6. Pat the steak dry with paper towels. Season both sides with salt and pepper. Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side for medium-rare or until desired doneness. Remove from skillet and let rest for 5 minutes.
7. Fluff the cooked rice with a fork. Stir in the butter and a squeeze of lemon juice (from the remaining half). Season with salt to taste.
8. Slice the rested steak against the grain into thin strips.
9. To serve, divide the rice between plates. Top with the sliced steak, roasted vegetables and a dollop of tzatziki. Sprinkle with sliced almonds. Enjoy!

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, any tender steak like sirloin or ribeye works well. Adjust cooking time based on thickness.

Can I make this recipe dairy-free?

Substitute the yogurt and sour cream with dairy-free alternatives and use a plant-based butter or omit it.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.