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Reviewing:

Middle Eastern steak and rice pilaf with Tzatziki almonds & Smoky roasted veggies

1 serving prepared

Here's what you get:

Carrot

Zucchini

Persian cucumber

Garlic

Lemon

Smoked paprika

Basmati rice

Chicken stock concentrate

Yogurt

Sour cream

Middle Eastern spiced steak

Sliced almonds

Chili flake

The roasted veggies:

The oven was preheated to 450 degrees.

The carrots and zucchini were tossed with olive oil paprika, salt and pepper and roasted for 22 minutes.

The protein:

In a non-stick pan with a tiny bit of oil was added. Cook time was about 5 minutes per side and then the meat was sent to the side to rest.

The rice:

In a small pot the almonds were toasted for about 2 minutes on high heat before setting aside.

In the same pot bit of olive oil was added at medium-high heat and most of the garlic was tossed and holding aside a bit for the sauce. This was cooked until fragrant. After this the rice, water and stock concentrate were added.

The pot was brought to a boil before turning down to a low simmer and the rice was cooked for a total of 18 minutes.

The tzatzki sauce:

The tzatziki sauce was made using the yogurt, sour cream, half the Cucumber, juice from the lemon, garlic and salt. These were all stirred together until combined and set to the side.

The plate:

The rice was great in this dish. The steak had great flavor too. I'd definitely reorder or try to recreate this one again.

- Kris

Comments

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