Description
A comforting bowl filled with tender grilled steak, fresh grilled zucchini, and a creamy sauce, perfect for busy weeknights.
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
- Prep the steak by bringing it to room temperature and seasoning both sides with salt, pepper, garlic powder, and onion powder.
- Grill the zucchini by slicing it into half-moons and tossing with olive oil and salt; grill for 3-4 minutes on each side.
- Cook the steak on high heat for 4-5 minutes per side for medium-rare, checking for doneness with a meat thermometer.
- Make the creamy sauce by whisking together sour cream, Dijon mustard, and fresh herbs.
- Assemble your bowl with cooked rice or mashed potatoes, sliced steak, grilled zucchini, and drizzle with the creamy sauce.
- Garnish with additional fresh herbs if desired before serving.
Notes
For best flavor, marinate the steak in olive oil, garlic, and herbs the night before. Leftovers can be stored in an airtight container 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: 540
- Sugar: 5g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg