Creamy Lemon-Basil Steak & Arugula Grain Bowls

with Tomatoes, Cucumber, Feta, Pistachios & Garlic Bread

Allergens: Milk, Wheat, Soy, Tree Nuts, Eggs

Total: 20 min • Prep: 5 min

Servings:
Ingredients

  • Feta Cheese

    ½ cup

  • Arugula

    2 ounce

  • Ciabatta

    1 unit

  • Heirloom Grape Tomatoes

    4 ounce

  • Bavette Steak

    10 ounce

  • Pistachios

    1 ounce

  • Lemon

    1 unit

  • Mini Cucumber

    1 unit

  • Mayonnaise

    4 tablespoon

  • Bold & Savory Steak Spice

    1 tablespoon

  • Garlic Herb Butter

    2 tablespoon

  • Garlic Powder

    2 teaspoon

  • Microwavable Grain Blend

    1 unit

  • Basil Paste

    2 ounce

  • Black Pepper

    1 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

Cooking steps
1

  • Pat steak* dry with paper towels; season all over with Steak Spice, salt, and pepper.

  • Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook to desired doneness, 5-7 minutes per side.

  • Transfer to a cutting board to rest.

 

Ingredient Quantities

  • Salt

    1 teaspoon (tsp)

2

  • While steak cooks, wash and dry produce.

  • Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Zest and quarter lemon. Halve tomatoes.

  • Place cucumber in a large bowl; season with a pinch of salt.

Ingredient Quantities

  • Lemon

    1 unit

  • Salt

    1 teaspoon (tsp)

3
  • In a small bowl, combine mayonnaise, half the basil paste, half the garlic powder, and a squeeze of lemon juice (big squeeze for 4 servings). Season with salt and pepper.
  • Massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 90 seconds.

  • Transfer grain blend to bowl with cucumber; stir in lemon zest, tomatoes, arugula, half the feta, remaining basil paste, remaining garlic powder, a drizzle of olive oil, and a squeeze of lemon juice. Season with salt and pepper.

Ingredient Quantities

  • Arugula

    2 ounce

  • Lemon

    1 unit

  • Mayonnaise

    4 tablespoon

  • Garlic Powder

    2 teaspoon

  • Basil Paste

    2 ounce

  • Olive Oil

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

4

  • Halve ciabatta; toast until golden brown.

  • Meanwhile, thinly slice steak against the grain.

  • Spread garlic herb butter onto cut sides of toasted ciabatta. Halve on a diagonal if desired.

  • Divide grain salad between bowls. Top with steak. Sprinkle with pistachios and remaining feta. Drizzle with basil aioli. Serve with garlic bread on the side.

Ingredient Quantities

  • Ciabatta

    1 unit

  • Pistachios

    1 ounce

  • Garlic Herb Butter

    2 tablespoon