Description
A hearty grilled steak bowl, perfect for cozy gatherings, paired with vibrant grilled zucchini and a creamy herb sauce.
Ingredients
Scale
- 1 pound Flank, Ribeye, or New York Strip
- 2 medium Zucchini
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 tablespoon Dijon Mustard (optional)
- 1 cup Sour Cream or Greek Yogurt
- 2 tablespoons Fresh Herbs (Chives or Parsley)
- 2 cups Cooked Rice or Mashed Potatoes
Instructions
- Preheat your grill to medium-high heat.
- In a small bowl, mix olive oil, garlic powder, and onion powder to create a marinade for the steak. Brush it over the steak and let it soak in the flavors.
- Slice the zucchini and toss them with the remaining olive oil and a pinch of salt.
- Add the steak to the grill; grill for 5-7 minutes on each side to your desired doneness. Let it rest for a few minutes afterward.
- Grill the zucchini for 2-3 minutes on each side until tender with grill marks.
- In a separate bowl, mix sour cream or Greek yogurt with Dijon mustard and fresh herbs for the sauce.
- Assemble your bowl with a base of rice or mashed potatoes, topping it with the sliced steak and grilled zucchini, drizzling with the creamy herb sauce.
Notes
Make ahead by marinating steak and chopping veggies earlier. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg