Description
Juicy grilled steak paired with tender zucchini and a creamy herb sauce creates a balanced, protein-packed bowl perfect for a satisfying and healthy meal.
Ingredients
Flank steak (or ribeye/sirloin)
Zucchini (sliced)
Olive oil
Garlic powder
Onion powder
Salt & black pepper
Greek yogurt (or sour cream)
Dijon mustard
Fresh herbs (chives or parsley)
Cooked rice or mashed potatoes
Instructions
Pat the flank steak dry using paper towels. Season both sides with garlic powder, onion powder, salt, and pepper. Allow the steak to rest at room temperature for 15 to 20 minutes. This step ensures even cooking throughout the meat.
In a mixing bowl, whisk together Greek yogurt, Dijon mustard, salt, and pepper until smooth. Add in the chopped herbs, adjusting seasoning as desired. Chill the mixture in the refrigerator for at least 10 minutes to let the flavors develop.
Toss the sliced zucchini in a bowl with olive oil, salt, and pepper until evenly coated. Grill or pan-cook the zucchini for 2 to 3 minutes on each side, or until they are tender and have visible grill marks.
Heat a grill pan over high heat until very hot. Place the steak in the pan and cook for 3 to 4 minutes on each side for a medium-rare finish. Use a meat thermometer to check for doneness if needed. Remove from heat and let the steak rest for 5 to 10 minutes before slicing.
Slice the steak against the grain into thin strips. To build the bowl, start with a base of cooked rice or mashed potatoes. Layer the grilled zucchini and steak on top. Finally, drizzle the creamy sauce over the entire dish.
Garnish your steak bowl with additional fresh herbs for an appealing touch. Serve warm and enjoy the delightful combination of flavors.
Notes
Let steak rest before slicing for juicier results.
Cook zucchini on high heat to avoid sogginess.
Use a hot pan or grill for a perfect sear.
Customize with extra veggies or different herbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American