Preheat the oven. Preheat your oven to 400°F.

Start the beef mixture. Add the ground beef, garlic powder, paprika, onion powder, sun-dried tomatoes, salt, and pepper to a large mixing bowl.

Add the fresh aromatics. Place the red onion, cilantro, and garlic cloves in a food processor. Pulse until everything is finely minced. Add the mixture to the ground beef and mix until evenly combined.

Save tomorrow’s dinner. Divide the beef mixture in half. Transfer one half to a 32-ounce airtight container, cover, and refrigerate for tomorrow’s Curried Crispy Beef Broth Bowls.

Fill the pan. Press the remaining beef mixture evenly into a quarter sheet pan or 9 x 13-inch baking pan. Lightly score the raw beef lengthwise into strips to make it easy to portion after baking.

Bake. Bake for 20–25 minutes, or until the beef is browned and cooked through to an internal temperature of 160°F.

Drain if needed. Ground beef can release liquid as it cooks. If quite a bit accumulates in the pan, carefully drain off the excess liquid at about the 15-minute mark, then return the pan to the oven to finish cooking.

Make the tomato and herb salad. While the beef cooks, combine the tomato, cilantro, red onion, jalapeño, olive oil, vinegar, salt, and pepper in a mixing bowl. Toss well and set aside.

Make the tzatziki. Add the Greek yogurt, lemon zest and juice, garlic, dill, olive oil, cucumbers, salt, and pepper to the food processor. Pulse until everything is nicely combined but still has a little texture.

Assemble and enjoy! Cut the cooked beef along the scored lines. Tuck a strip of beef into warm pita or flatbread, then pile on the tomato and herb salad and a generous spoonful of tzatziki. Finish with a few extra fresh herbs and dig in!