Garlicky Steak Bowls #shorts

Garlicky Steak Bowls

1 Tomato
2 Mini Cucumbers
1/4 oz Dill
2.5 oz Israeli Couscous
1 Tbsp Chicken Stock Concentrate
2 Ranch Steaks
1 tsp Garlic
1.5 Tbsp Crema
Pita Bread
Salt
Pepper
Cooking Oil

1. Dice tomato. Trim and halve cucumbers lengthwise; slice into ½-inch-thick half-moons. Pick and finely chop fronds from dill.

2. In a medium bowl, combine tomato and cucumbers; season with salt and pepper. Set aside, stirring occasionally.

3. In a small pot, combine couscous, stock concentrate, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes.

4. While couscous cooks, pat steak dry with paper towels and season with half a teaspoon garlic powder, salt, and pepper.

5. 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.

6. While steak cooks, pour liquid from tomato and cucumber salad into a small bowl. Set salad aside.

7. To bowl with liquid, add crema, half the dill, remaining garlic powder, and a drizzle of olive oil; stir to combine.

8. Toast pitas until softened and warmed through; cut into quarters.

9. Fluff couscous with a fork; stir in a drizzle of olive oil and as much remaining dill as you like.

10. Thinly slice steak against the grain.

11. Divide couscous between bowls. Top with tomato and cucumber salad, steak, and dill crema; serve with pita wedges. Enjoy!

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