Description
A delicious and customizable grilled steak bowl topped with a creamy sauce and fresh grilled zucchini, perfect for summer evenings.
Ingredients
Scale
- 1 lb steak (sirloin or ribeye)
- 2 zucchinis, sliced
- 1 cup cooked rice or quinoa
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Olive oil for grilling
- Fresh herbs (optional, for garnish)
Instructions
- Preheat grill to medium-high heat, about 400°F.
- Season the steak liberally with salt and pepper.
- Lightly coat zucchini slices with olive oil and sprinkle with salt and pepper.
- Grill the steak for about 4-6 minutes on each side until desired doneness.
- Grill zucchini until tender and lightly charred, about 3-4 minutes per side.
- Remove steak and zucchini from grill and let steak rest for at least 5 minutes before slicing.
- In a bowl, mix sour cream, mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Assemble the bowl with cooked rice or quinoa at the bottom, layer on sliced steak and grilled zucchini, drizzle with the creamy sauce.
- Garnish with fresh herbs if desired and serve immediately.
Notes
For optimal steak, use a meat thermometer to avoid overcooking. Leftovers can be stored for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg