Description
A savory bowl filled with juicy grilled steak, tender zucchini, and a creamy sauce, perfect for any meal.
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 preparing the marinade: In a mixing bowl, combine olive oil, garlic powder, onion powder, and a pinch of salt and pepper. If desired, add Dijon mustard.
- Coat your chosen steak with the marinade and let it sit at room temperature for 30 minutes.
- Preheat your grill to medium-high heat. Slice the zucchini lengthwise into quarters and brush with olive oil, seasoning with salt and pepper.
- Place the steak on the grill. Cook each side for about 4-5 minutes for medium-rare.
- Add the zucchini on the grill when the steak is nearing completion. Grill for 3-4 minutes per side.
- Mix the sour cream or Greek yogurt with the fresh herbs in a separate bowl, seasoning to taste.
- Remove the steak and zucchini from the grill. Let the steak rest for 5 minutes before slicing it.
- Assemble your bowl with rice or mashed potatoes, slices of steak, grilled zucchini, and drizzle with the creamy herb sauce.
Notes
Make-ahead by marinating steak up to 24 hours in advance. Customize with seasonal veggies or spices.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 100mg
Keywords: grilled steak, zucchini bowl, savory meal, easy recipe, outdoor cooking