Aleppo Steak* - Group Bowl Recipe
Serves Up to 10. Garlic herb steak, rice and quinoa, mixed greens, turmeric cauliflower, roasted cherry tomato, pickled onion, cotija, crushed Aleppo pepper, scallion ranch.
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Ingredients
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Steak
Rice and Quinoa
Turmeric Cauliflower
Mixed Greens
Roasted Cherry Tomatoes
Pickled Onion
Scallion Ranch
Toppings
Method
Steak Preparation
- 1
Marinate the Steak
In a bowl, combine minced garlic, olive oil, chopped rosemary, Aleppo pepper, salt, and black pepper. Add the flank steak and coat it well with the marinade. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- 2
Rice and Quinoa Preparation
- 3
Turmeric Cauliflower Preparation
- 4
Prepare Cauliflower
Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, turmeric, salt, and black pepper. Spread evenly on a baking sheet. Roast for 25-30 minutes, or until tender and golden, stirring halfway through.
Roasted Cherry Tomatoes Preparation
- 5
Roast Cherry Tomatoes
On a separate baking sheet, toss cherry tomatoes with olive oil and salt. Roast in the oven at the same time as the cauliflower for about 20 minutes, or until they burst and become slightly caramelized.
Pickled Onion Preparation
- 6
Scallion Ranch Preparation
- 7
Make Scallion Ranch
In a bowl, mix together sour cream, mayonnaise, finely chopped scallions, garlic powder, and salt until well combined. Refrigerate until ready to serve.
Assembly
- 8
Assemble the Bowl
In a large serving bowl, layer the rice and quinoa at the bottom. Top with sliced steak, roasted cauliflower, roasted cherry tomatoes, mixed greens, pickled onions, and cotija cheese. Drizzle with scallion ranch and sprinkle with crushed Aleppo pepper before serving.
