Description
A comforting and flavorful grilled steak bowl, topped with herbed cream sauce and grilled zucchini, perfect for family gatherings or cozy dinners.
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 (or plant-based yogurt)
- 2 tablespoons fresh herbs (Chives or parsley)
- 2 cups cooked rice or mashed potatoes
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, mix olive oil, garlic powder, onion powder, and Dijon mustard to create a marinade.
- Rub the marinade generously over the steak and let it sit for at least 15 minutes.
- Cut zucchini into thick slices or spears, drizzle with olive oil and sprinkle with salt.
- Place the steak on the grill and cook for 4-6 minutes on each side for medium-rare, adding zucchini alongside.
- Grill zucchini until tender and lightly charred, about 3-5 minutes on each side.
- Remove steak from heat and let it rest for 5-10 minutes.
- Whip together sour cream (or yogurt) and fresh herbs for the sauce.
- Slice the steak against the grain and assemble bowls with rice or mashed potatoes, zucchini, and herbed sauce.
Notes
Make the herb cream sauce ahead of time for deeper flavor. Customize with different veggies and sauces as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg