Description
A delightful combination of grilled steak, zucchini, and a creamy herb-infused sauce served over a base of rice or mashed potatoes.
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
- 1 cup Sour Cream or Greek Yogurt
- 2 tablespoons Fresh Herbs (Chives or Parsley)
- 2 cups Cooked Rice or Mashed Potatoes
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together olive oil, garlic powder, onion powder, and Dijon mustard until well combined.
- Marinate the Steak: Rub the marinade mix onto the steak and allow it to marinate for at least 30 minutes, or up to overnight.
- Preheat the Grill: Heat your grill to medium-high heat.
- Prepare the Zucchini: Slice the zucchini and toss them in olive oil, salt, and pepper.
- Grill the Steak: Place the marinated steak on the grill, cooking for about 4-5 minutes per side for medium-rare.
- Grill the Zucchini: Grill the zucchini for 2-3 minutes on each side until tender and slightly charred.
- Prepare the Sauce: Mix sour cream or Greek yogurt with chopped fresh herbs in a bowl.
- Assemble the Bowl: Start with a base of rice or mashed potatoes, slice the rested steak, and arrange it on top with the grilled zucchini. Drizzle with the herb sauce.
- Serve and Savor: Serve immediately.
Notes
You can marinate the steak a day ahead for richer flavors. If grilling isn’t an option, you can use a cast-iron pan.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg