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Za’atar Beef & Quinoa
with Tzatziki, Tomatoes & Olives
25 MIN
2 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. This hearty dish is packed with bright Mediterranean flavors thanks to the cooling, creamy tzatziki dolloped over tender beef coated in za’atar—an herbaceous blend that highlights sumac, a gorgeous red spice beloved for its tart flavor.
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NutritionPER SERVING
-
Calories540 Cals (est.)
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fresh
ingredients
Title
-
10 oz Thinly Sliced Beef
- ½ cup Red Quinoa
- 1 Poblano Pepper
-
4 oz Grape Tomatoes
-
½ cup Tzatziki (Cucumber-Yogurt Sauce)
- 1 tsp Preserved Lemon Purée
- 1 oz Castelvetrano Olives
- 1 Tbsp Za'atar Seasoning (Sumac, Sesame Seeds, Salt, Oregano, Thyme, & Marjoram)
- 1 Tbsp Apple Cider Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the tomatoes:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Combine in a bowl; add the vinegar and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut out and discard the stem, ribs, and seeds of the pepper; halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands immediately after handling the pepper.
2
Cook the quinoa:
Add the quinoa to the pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Cook the beef:
While the quinoa cooks, separate the beef; pat dry with paper towels. Place in a bowl; season with salt, pepper, and the za’atar. Toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Cook the pepper:
While the quinoa continues to cook, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Turn off the heat.
5
Finish the quinoa & serve your dish:
To the pot of cooked quinoa, add the cooked pepper and lemon purée. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the cooked beef, marinated tomatoes, and tzatziki. Enjoy!
6
Make ahead modifications:
Prepare as directed. Transfer the finished quinoa and cooked beef to an airtight container. Cool, uncovered, then cover and refrigerate. Transfer the marinated tomatoes to a separate airtight container, then cover and refrigerate. Refrigerate the tzatziki. Serve as directed. Enjoy!
1
Prepare the ingredients & marinate the tomatoes:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Combine in a bowl; add the vinegar and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut out and discard the stem, ribs, and seeds of the pepper; halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands immediately after handling the pepper.
2
Cook the quinoa:
Add the quinoa to the pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Cook the beef:
While the quinoa cooks, separate the beef; pat dry with paper towels. Place in a bowl; season with salt, pepper, and the za’atar. Toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Cook the pepper:
While the quinoa continues to cook, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Turn off the heat.
5
Finish the quinoa & serve your dish:
To the pot of cooked quinoa, add the cooked pepper and lemon purée. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the cooked beef, marinated tomatoes, and tzatziki. Enjoy!
6
Make ahead modifications:
Prepare as directed. Transfer the finished quinoa and cooked beef to an airtight container. Cool, uncovered, then cover and refrigerate. Transfer the marinated tomatoes to a separate airtight container, then cover and refrigerate. Refrigerate the tzatziki. Serve as directed. Enjoy!
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