Middle Eastern Tzatziki Steak & Veggies

Steak can be a quick and easy weeknight win. Try a Middle Eastern spin with fresh tzatziki sauce.

RECIPE

Middle Eastern Tzatziki Steak & Veggies

Ready in 30 minutes

Serves 2 people

Ingredients

• 1 - 2 pound strip steak

• 1 tablespoon harissa spice

• 1 teaspoon paprika

• 2 tablespoons plain yogurt or sour cream

• 1 cucumber

• 1-2 zucchinis

• 4 carrots

• 1 lemon

• salt & pepper to taste

Preparation

1. Preheat the oven 450 degrees. Trim, peel, and cut carrots into ½-inch-thick pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half moons. Trim and grate cucumber on the largest holes of a box grater.

2. Line baking sheet. Toss carrots and zucchini on a foil lined baking sheet with a large drizzle of olive oil and paprika. Add salt and pepper to taste. Roast until browned, about 18-22 minutes.

3. Make tzatziki sauce. In a small bowl, combine yogurt, half the grated cucumber, juice from 1 lemon wedge, salt and pepper to taste. If desired, add water to create a runnier consistency.

4. Make steak. Season steak with salt, pepper and harissa spice. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook until browned, for best results flip steak every 30 seconds for 8-14 minutes until browned and cooked to desired doneness, Transfer to a cutting board and let steak rest for about 5 minutes.

5. Slice & serve. Slice steak and serve with tzatziki sauce, zucchini & carrots on the side.