Description
A mouthwatering grilled steak bowl topped with flavorful zucchini, served with a creamy herb sauce, perfect for summer gatherings.
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
- Marinate the Steak: In a bowl, mix olive oil, garlic powder, onion powder, and Dijon mustard. Coat the steak with this mixture and place it in the refrigerator for at least 30 minutes.
- Prepare Zucchini: Slice the zucchini lengthwise into thick strips. Brush lightly with olive oil and sprinkle with salt and pepper.
- Grill the Steak: Preheat your grill over medium-high heat. Once hot, place the marinated steak on the grill. Sear for about 4-5 minutes on each side for medium-rare.
- Grill the Zucchini: Place the zucchini on the grill during the last 4-5 minutes of cooking the steak. Grill until tender and showing char marks.
- Make the Sauce: Combine sour cream or Greek yogurt with fresh herbs in a bowl. Add salt and pepper to taste.
- Serve: Let the steak rest for a few minutes before slicing against the grain. Layer rice or mashed potatoes in bowls, top with sliced steak, grilled zucchini, and herbed sauce.
Notes
You can marinate the steak the night before for enhanced flavor. This dish is flexible; feel free to substitute ingredients based on your preference or what you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 75mg