Description
Juicy grilled steak served with grilled zucchini, rice, and a creamy herb sauce for a cozy and satisfying dinner bowl.
Ingredients
Scale
- 1 pound flank steak or ribeye
- 2 medium zucchini
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt
- Black pepper
- 1 tablespoon Dijon mustard
- 1 cup sour cream or Greek yogurt
- 2 tablespoons chopped fresh herbs (chives or parsley)
- 2 cups cooked rice or mashed potatoes
Instructions
- Pat steak dry and season with salt, pepper, garlic powder, and onion powder.
- Let steak rest at room temperature for 15 to 20 minutes.
- Whisk sour cream or Greek yogurt, Dijon mustard, herbs, garlic powder, salt, and pepper in a bowl until smooth.
- Refrigerate the sauce for at least 10 minutes.
- Slice zucchini and toss with olive oil, salt, and pepper.
- Grill zucchini for 2 to 3 minutes per side until tender with grill marks.
- Preheat grill pan with olive oil and cook steak for 3 to 4 minutes per side for medium rare.
- Let steak rest for 5 to 10 minutes then slice thinly.
- Assemble bowls with rice or mashed potatoes, grilled zucchini, and sliced steak.
- Drizzle herb sauce over the top before serving.
Notes
- Let steak rest before slicing to keep it juicy.
- Greek yogurt can replace sour cream for a lighter sauce.
- Cauliflower mash can replace rice for a lower carb option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Beef
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg