Garlicky Steak Bowls with Tomato-Cuke Salad

🥘 Ingredients

• chicken stock concentrate
  1 tbsp
• cooking oil
  1 tbsp
• crema
  2 tbsp
• dill
  1 bunch
• garlic powder
  1 tsp
• israeli couscous
  ¾ cup
• mini cucumber
  1 unit
• olive oil
  2 tbsp
• pitas
  2 unit
• ranch steak
  12 oz
• tomato
  1 unit

🍳 Cookware

• medium bowl
• small pot
• paper towel
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Dice tomato into ½-inch pieces. Trim and halve mini cucumber 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.

   tomato: 1 unit, mini cucumber: 1 unit, dill: 1 bunch
2. 

   2

   In a small pot , combine israeli couscous , chicken stock concentrate , ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender ⏱️ 7 minutes . Keep covered off heat until ready to use.

   israeli couscous: ¾ cup, chicken stock concentrate: 1 tbsp
3. 

   3

   While couscous cooks, pat ranch steak dry with a paper towel and season with half the garlic powder , salt, and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add steak; cook to desired doneness ⏱️ 4 minutes per side. Transfer to a cutting board to rest.

   ranch steak: 12 oz, garlic powder: 1 tsp, cooking oil: 1 tbsp
4. 

   4

   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.

   crema: 2 tbsp, olive oil: 2 tbsp
5. 

   5

   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.

   pitas: 2 unit
6. 

   6

   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.