Spiced Steak with Basmati Rice, Tzatziki and Smoky Roasted Vegetables

This spiced steak and rice pilaf brings bold Middle Eastern flavors to your table in just 30 minutes. Pre-marinated steak is seared to perfection, then served over garlicky basmati rice cooked in chicken stock. On the side, smoky roasted carrots and zucchini add a charred sweetness, while a quick homemade tzatziki-made with yogurt, cucumber and lemon-cools everything down. Toasted almonds provide a satisfying crunch.

It’s a complete, balanced meal that feels special enough for a weekend dinner but comes together quickly on a busy weeknight. The key is letting the vegetables roast while you cook the rice and steak, so everything finishes at the same time.

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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

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Trim and peel carrot, then cut into ½-inch thick sticks. Trim zucchini, halve lengthwise and slice into ½-inch half-moons.
3. Toss carrot and zucchini with 2 tsp olive oil, smoked paprika, salt and pepper. Spread on one side of the baking sheet. Roast for 15-20 minutes, until tender and lightly charred.
4. Meanwhile, in a small pot, melt 1 tbsp butter over medium heat. Add rice and cook, stirring, for 1 minute. Stir in 1 cup water, chicken stock concentrate and a pinch of salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes until liquid is absorbed and rice is tender.
5. While rice cooks, make tzatziki: Grate cucumber and squeeze out excess moisture. In a small bowl, combine cucumber, yogurt, sour cream, juice from half the lemon and a pinch of salt. Set aside.
6. Pat steak dry with paper towels. Season both sides with salt and pepper.
7. Heat 2 tsp olive oil in a large skillet over medium-high heat. Add steak and cook 3-4 minutes per side for medium-rare or to desired doneness. Transfer to a cutting board and let rest 5 minutes.
8. In a small dry skillet, toast sliced almonds over medium heat until golden, about 2 minutes. Set aside.
9. Slice steak against the grain. Fluff rice with a fork.
10. Serve rice topped with sliced steak, roasted vegetables, a dollop of tzatziki and a sprinkle of toasted almonds and chili flakes. Squeeze remaining lemon juice over top.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check your chicken stock concentrate to be sure.

Can I make the tzatziki ahead of time?

Absolutely! Prepare it up to a day in advance and refrigerate. Stir before serving.