Description
A hearty and flavorful grilled steak bowl featuring marinated steak, grilled zucchini, and a creamy sauce, served over 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 (optional)
- 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 shallow dish, mix olive oil, garlic powder, onion powder, and Dijon mustard. Coat the steak and refrigerate for at least 30 minutes or overnight.
- Grill the Zucchini: Slice zucchini, toss in olive oil, season, and preheat the grill.
- Cook the Steak: Grill steak for 5-7 minutes per side for medium-rare, resting after cooking.
- Grill the Zucchini: Cook zucchini for 3-4 minutes per side until tender.
- Prepare the Creamy Sauce: Mix sour cream or Greek yogurt with fresh herbs, adjusting seasoning to taste.
- Serve: Slice grilled steak and layer it on rice or mashed potatoes with zucchini; drizzle with sauce.
Notes
You can prepare the sauce and marinate the steak a day before for enhanced flavor. Alternatives for cooking include using an air fryer or the oven.
Nutrition
- Serving Size: 1 bowl
- Calories: 570
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 80mg