Description
A warm, hearty bowl filled with tender steak and fresh grilled zucchini, all tied together with a creamy sauce, perfect for busy weeknights or family gatherings.
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
- Remove the steak from the fridge and let it come to room temperature.
- Wash and slice the zucchini into half-moons about half an inch thick.
- In a bowl, combine olive oil, garlic powder, onion powder, and Dijon mustard. Toss in the zucchini to coat.
- Preheat your grill or grill pan over medium-high heat and grill the zucchini for 4-5 minutes on each side until golden and tender.
- Season the steak with salt and pepper and grill, cooking for about 4-5 minutes per side for medium-rare.
- Let the steak rest for 5-10 minutes before slicing thinly against the grain.
- In a bowl, mix sour cream (or yogurt) with fresh herbs, adjusting the seasoning.
- Assemble the bowl starting with rice or mashed potatoes, topping with sliced steak, grilled zucchini, and drizzling with herb sauce.
Notes
Feel free to customize with different vegetables or sauces. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 49g
- Cholesterol: 120mg