Description
Savor the delightful combination of tender grilled steak and perfectly charred zucchini, served over a hearty base with a creamy sauce that adds a burst of flavor to each bite.
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
- Preheat the grill to medium-high heat.
- Season your choice of steak with olive oil, garlic powder, and onion powder.
- Grill the steak for about 5-7 minutes on each side for medium-rare, depending on thickness.
- While the steak is grilling, slice the zucchini into half-moons and toss them in olive oil with a pinch of salt.
- Add the zucchini to the grill for the last 5-6 minutes, turning occasionally until tender and charred.
- In a bowl, mix the sour cream or Greek yogurt with Dijon mustard and fresh herbs for the sauce.
- Once cooked, let the steak rest for a few minutes before slicing it against the grain.
- To serve, place a bed of rice or mashed potatoes on a plate, top with grilled steak and zucchini, and drizzle the sauce over everything.
Notes
For a dairy-free option, use plant-based yogurt. Experiment with different herbs and vegetables to customize your bowl.
- Prep Time: 10–15 minutes
- Cook Time: 15–20 minutes
- Category: Main Dish / Bowl Meal
- Method: grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
Keywords: Grilled Steak, Zucchini, Bowl, Sauce, Recipe, American Cuisine