Description
A comforting grilled steak bowl with succulent steak, sweet grilled zucchini, and a creamy sauce.
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
- Take your steak out of the fridge thirty minutes before grilling to reach room temperature. Pat the meat dry and season with garlic powder, onion powder, salt, and pepper.
- Slice zucchini into thick rounds or long planks, brush with olive oil, and sprinkle with salt.
- Preheat grill to medium-high heat.
- Grill steak for 3-4 minutes per side for medium-rare.
- While the steak rests, grill the zucchini until they show golden lines, turning once.
- Rest the steak for 8-10 minutes on a cutting board.
- Combine sour cream or Greek yogurt, Dijon mustard, herbs, garlic powder, onion powder, and olive oil in a bowl for the sauce.
- Slice the steak against the grain into thin pieces.
- Build the bowl with rice or mashed potatoes at the bottom, then top with steak, zucchini, and sauce.
- Serve with extra toppings like lemon wedges, olive oil, or more herbs.
Notes
Consider adding a pinch of smoked paprika to the steak rub for a cozy aroma.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: steak, grilling, zucchini, family meal, comfort food