Garlicky Steak Bowls with Tomato-Cuke Salad
plus Israeli Couscous, Dill Crema & Pita Wedges
Prepare to be bowl-ed over: This hearty dish is the twist on steak night we didn’t know we needed—until now. Juicy sliced ranch steak sits atop springy couscous simmered in rich chicken stock and tossed with chopped dill. On top is a fresh, juicy tomato-cucumber salad topper. Everything’s drizzled with savory garlic-dill crema for cooling balance, plus we’ve got toasted pitas on the side for dipping or assembling your own perfect bites. Bowl-in-one? We think so.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
2 unit
Mini Cucumber
¼ ounce
Dill
2.5 ounce
Israeli Couscous
(Contains Wheat)
1 unit
Chicken Stock Concentrate
10 ounce
Ranch Steak
1 teaspoon
Garlic Powder
1.5 tablespoon
Crema
(Contains Milk)
2 unit
Pita Bread
(Contains Sesame, Wheat)
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Dice tomato into ½-inch pieces. Trim and halve cucumbers lengthwise; slice into ½-inch-thick half-moons. Pick and finely chop fronds from dill. • In a medium bowl, combine tomato and cucumbers; season with salt and pepper. Set aside, stirring occasionally.
• In a small pot, combine couscous, stock concentrate, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to use in Step 5.
• While couscous cooks, pat steak* dry with paper towels and season with half the garlic powder (you’ll use the rest in the next step), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook to desired doneness, 3-6 minutes per side. Transfer to a cutting board to rest.
• While steak cooks, pour liquid from tomato and cucumber salad into a small bowl. Set salad aside. • To bowl with liquid, add crema, half the dill, remaining garlic powder, and a drizzle of olive oil; stir to combine. Season with salt and pepper if desired.
• Toast pitas until softened and warmed through; cut into quarters. • Fluff couscous with a fork; stir in a drizzle of olive oil and as much remaining dill as you like. Taste and season with salt and pepper.
• Thinly slice steak against the grain. • Divide couscous between shallow bowls. Top with tomato and cucumber salad, steak, and dill crema; serve with pita wedges alongside.
Steak is fully cooked when internal temperature reaches 145°.
