Description
A cozy and flavorful dish that combines tender grilled steak with deliciously grilled zucchini, served over rice or mashed potatoes with 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
- 1 cup Sour Cream or Greek Yogurt
- 2 tablespoons Fresh Herbs (Chives or Parsley)
- 2 cups Cooked Rice or Mashed Potatoes
Instructions
- Begin by preheating your grill to medium-high heat.
- While the grill warms up, thinly slice your zucchini and place them in a bowl.
- Drizzle with olive oil, then sprinkle the garlic and onion powder.
- Toss until the zucchini is beautifully coated.
- Rub your chosen steak cut with olive oil and season with salt and pepper.
- If desired, brush the steak with Dijon mustard and sprinkle with garlic and onion powder.
- Place the seasoned steak on the grill and cook for 4-5 minutes on each side for medium-rare.
- Meanwhile, toss the zucchini on the grill and cook for 2-3 minutes per side.
- Whisk together sour cream or Greek yogurt with fresh herbs and a sprinkle of salt for the sauce.
- Once the steak is done, allow it to rest before slicing.
- In serving bowls, layer your rice or mashed potatoes with grilled zucchini and sliced steak.
- Finish with a generous dollop of the creamy herb sauce.
Notes
Feel free to customize with your choice of vegetables or proteins. Leftovers can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg