Description
A delicious Grilled Steak Bowl with Sauce & Grilled Zucchini perfect for customization and quick meal prep.
Ingredients
Scale
- 1 pound Flank, Ribeye, or New York Strip (Choose your favorite cut for tenderness; sirloin is a budget-friendly substitute.)
- 2 medium Zucchini (Consider using bell peppers or asparagus for variation.)
- 2 tablespoons Olive Oil (Essential for grilling.)
- 1 teaspoon Garlic Powder (Provides savory depth.)
- 1 teaspoon Onion Powder (Offers extra flavor.)
- 1 tablespoon Dijon Mustard (Adds a delightful tang; optional.)
- 1 cup Sour Cream or Greek Yogurt (Base for creaminess; replace with plant-based yogurt for dairy-free.)
- 2 tablespoons Fresh Herbs (Chives or Parsley) (Mix up herbs for variation.)
- 2 cups Cooked Rice or Mashed Potatoes (Jasmine rice is perfect; cauliflower mash is a low-carb option.)
Instructions
- Pat the steak dry with paper towels and season with salt, pepper, garlic powder, and onion powder. Let rest at room temperature for 15-20 minutes.
- In a bowl, whisk together sour cream or Greek yogurt, Dijon mustard, fresh herbs, garlic powder, salt, and pepper until smooth. Refrigerate for at least 10 minutes.
- Slice zucchini, toss with olive oil, salt, and pepper. Grill for 2-3 minutes on each side until softened and charred.
- Preheat a grill pan with olive oil, then cook the seasoned steak for 3-4 minutes on each side for medium-rare. Let rest for 5-10 minutes.
- Assemble the bowl with a base of rice or mashed potatoes, topped with grilled zucchini and sliced steak. Drizzle with herb sauce.
Nutrition
- Calories: 550 kcal
- Sugar: 3 g
- Fat: 25 g
- Carbohydrates: 45 g
- Protein: 35 g