Description
A cozy and nourishing Grilled Steak Bowl featuring juicy steak, grilled zucchini, and a creamy herb sauce, perfect for warm summer nights.
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
- 2 tablespoons Fresh Herbs (Chives or Parsley)
- 2 cups Cooked Rice or Mashed Potatoes
Instructions
- Begin by marinating your steak. In a bowl, mix together the olive oil, garlic powder, onion powder, and Dijon mustard. Coat the steak with this mixture and let it sit for at least 30 minutes.
- While the steak is marinating, prepare the zucchini. Slice them into thick rounds or half-moons, then toss in olive oil, salt, and pepper. Set aside.
- Preheat your grill to medium-high heat. Once hot, add the marinated steak and cook for about 4-5 minutes per side for medium-rare.
- In the last few minutes of cooking, add the zucchini to the grill. Grill until tender and marked, about 3-4 minutes.
- While grilling, prepare the creamy sauce by combining the sour cream or Greek yogurt with fresh herbs. Season to taste.
- Once everything is cooked, let the steak rest briefly before slicing against the grain.
- In bowls, layer cooked rice or mashed potatoes, followed by grilled zucchini and sliced steak. Drizzle with creamy herb sauce and enjoy!
Notes
For variations, swap zucchini for bell peppers, top with avocado, or add grilled corn for sweetness. Leftover steak is great in salads or sandwiches.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 508mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg