Description
A hearty and flavorful grilled steak bowl topped with smoky zucchini and a tangy, creamy herb sauce.
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 and season both sides with garlic powder, onion powder, salt, and pepper. Let rest at room temperature for 15–20 minutes.
- In a bowl, whisk together sour cream or Greek yogurt, Dijon mustard, chopped herbs, garlic powder, salt, and pepper. Refrigerate the sauce.
- Toss zucchini slices in olive oil, salt, and pepper. Grill until tender and lightly charred, about 2–3 minutes per side. Set aside.
- Heat a grill pan or skillet with a bit of oil. Cook steak for 3–4 minutes per side for medium rare. Rest 5–10 minutes, then slice against the grain.
- Build the bowl: start with cooked rice or mashed potatoes, layer grilled zucchini, add steak slices, and drizzle with creamy herb sauce. Garnish with extra herbs.
Notes
- Customize the bowl with your favorite toppings.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 100mg