Spicy Tunisian Sirloin Steak Bulgur Bowls

🥘 Ingredients

• black pepper
  1 tsp
• bulgur wheat
  1 c
• butter
  2 tbsp
• carrot
  2 pieces
• chili flakes
  ¼ tsp
• cilantro
  ¼ cup
• cooking oil
  2 tbsp
• dried apricots
  ½ cup
• garlic powder
  1 tsp
• harissa powder
  1 tsp
• lemon
  1 unit
• olive oil
  2 tbsp
• pistachios
  2 tbsp
• salt
  1 tsp
• sirloin steak
  2 pieces
• sour cream
  ¼ cup
• tomato
  2 pieces
• tunisian spice blend
  1 tbsp
• veggie stock concentrate
  1 unit
• water
  1 c
• zucchini
  2 pieces

🍳 Cookware

• small pot
• small bowl
• large nonstick pan

1. 

   1

   veggie stock concentrate sour cream sirloin steak zucchini pistachios lemon dried apricots harissa powder tomato chili flakes carrot bulgur wheat garlic powder cilantro tunisian spice blend salt black pepper cooking oil olive oil butter water

   veggie stock concentrate: 1 unit, sour cream: ¼ cup, sirloin steak: 2 pieces, zucchini: 2 pieces, pistachios: 2 tbsp, lemon: 1 unit, dried apricots: ½ cup, harissa powder: 1 tsp, tomato: 2 pieces, chili flakes: ¼ tsp, carrot: 2 pieces, bulgur wheat: 1 c, garlic powder: 1 tsp, cilantro: ¼ cup, tunisian spice blend: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, cooking oil: 2 tbsp, olive oil: 2 tbsp, butter: 2 tbsp, water: 1 c
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
3. 

   3

   Meanwhile, in a small pot , combine bulgur wheat, veggie stock concentrate, half the garlic powder, water, a big pinch of salt, and pepper. Bring to a boil, then reduce heat to low. Simmer, covered, until water has absorbed and bulgur is tender ⏱️ 12-15 minutes .
4. 

   4

   While bulgur cooks, finely chop cilantro. Zest and quarter lemon. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Dice tomato. Roughly chop pistachios.
5. 

   5

   In a small bowl , combine cilantro, 1½ TBSP olive oil, a squeeze of lemon juice, chili flakes to taste, and as much remaining garlic powder as you like. Season with salt and pepper.
6. 

   6

   Heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Add zucchini; cook, stirring, until lightly browned ⏱️ 4-6 minutes .
7. 7

   Drain any excess water from bulgur wheat if necessary; fluff with a fork. Stir in dried apricots and 1 TBSP butter. Season with salt and pepper to taste.