Shawarma style steak strip rice bowl

Updated at: Tue, 12 Mar 2024 21:20:49 GMT

Step 1

In a microwave-safe bowl, combine rice, buttermilk-dill seasoning, 1/4 tsp. salt, and 1 tsp. olive oil. Microwave uncovered until heated through, 2-3 minutes. Remove from microwave. Rest, 2 minutes. Fluff rice with a fork. Set aside. While rice heats, mince garlic. Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt, chile and cumin rub, and paprika.

Step 2

Place a large non-stick pan over high heat and add 2 tsp. olive oil. Add tomatoes to hot pan. Stir occasionally until tomatoes start to blister, 3-4 minutes. Add peppers and ¼ tsp. salt. Stir occasionally until lightly browned and tender, 2-3 minutes. Remove from burner.

Step 3

Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips and garlic to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner. Rest, 3 minutes.

Step 4

In a mixing bowl, combine tzatziki, sour cream, and a pinch of pepper. Plate dish as pictured on front of card, topping rice with vegetables and steak strips and garnishing with tzatziki crema.

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