Description
A comforting bowl featuring tender grilled steak, fresh veggies, and a rich sauce, perfect for any occasion.
Ingredients
Scale
- 1 lb steak (ribeye or sirloin)
- 2 zucchinis, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cooked brown rice or quinoa
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- For the sauce:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
Instructions
- Preheat the grill to medium-high heat.
- Season the steak with salt and pepper. Grill for about 6-7 minutes on each side or until desired doneness. Remove from grill and let rest before slicing.
- Toss zucchini slices with olive oil, salt, and pepper. Grill for about 3-4 minutes per side until tender.
- In a small bowl, whisk together sauce ingredients until well combined.
- To assemble the bowls, start with a base of brown rice or quinoa, top with sliced steak, grilled zucchini, avocado, and cherry tomatoes. Drizzle with sauce and sprinkle with cilantro. Serve immediately.
Notes
You can marinate the steak a day prior for enhanced flavor. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg