Description
A hearty meal featuring juicy grilled steak, tender zucchini, and creamy herb sauce over rice or mashed potatoes.
Ingredients
Scale
- 1 pound steak (flank, ribeye, or sirloin)
- 2 medium zucchinis, sliced into thick rounds
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh herbs (chives or parsley), chopped
- 2 cups cooked rice or mashed potatoes
Instructions
- Pat the steak dry with paper towels and season with garlic powder, onion powder, salt, and pepper.
- Let the steak rest for 15-20 minutes at room temperature.
- In a small bowl, whisk together sour cream or Greek yogurt, Dijon mustard, fresh herbs, a pinch of garlic powder, salt, and pepper until smooth. Chill until ready to serve.
- Coat zucchini slices lightly with olive oil, salt, and pepper, then grill for 2-3 minutes per side.
- Cook the steak for 3-4 minutes per side in a grill pan or skillet for medium-rare.
- Let the steak rest for 5-10 minutes before slicing against the grain.
- Assemble the bowls by layering rice or mashed potatoes, grilled zucchini, and sliced steak, then drizzle with the herb sauce and garnish with extra herbs.
Notes
For best results, let the steak rest after grilling to retain juiciness. You can customize the vegetables and sauces as per your preferences.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg