Description
A restaurant-style grilled steak bowl combining seared beef with smoky zucchini and a refreshing herb-infused dressing. Ideal for a nutritious, protein-rich meal with balanced textures and bold flavors.
Ingredients
Steak (Ribeye or Strip) – 1 pound (use Sirloin for leaner option)
Zucchini – 2 medium (substitute bell peppers or asparagus if preferred)
Sour Cream or Greek Yogurt – 1 cup (yogurt adds more tang)
Dijon Mustard – 1 tablespoon (optional for sharp flavor)
Fresh Herbs (Chives/Parsley) – 2 tablespoons (finely chopped or swap with cilantro)
Olive Oil – 2 tablespoons (extra virgin or avocado oil)
Garlic Powder – 1 teaspoon (targets savory coverage)
Onion Powder – 1 teaspoon (enhances depth and sweetness)
Cooked Base (Rice or Mash) – 2 cups already prepared
Instructions
Prepare grill to high heat; preheat 15 minutes
Clean zucchini, slice into planks 1/2-inch thick
Pat steak dry, season with garlic/onion powder, salt, and pepper
Grill steak 3-4 minutes per side until seared and medium-rare
Grill zucchini planks with oil 3 minutes per side until softened with char
Blend sour cream/yogurt, herbs, and Dijon mustard into sauce
Arrange cooked rice/base in bowls, top with rested steak and zucchini, then sauce
Notes
Grill the steak and veggies on different heat zones if possible
Add lemon zest to sauce for brightness (or substitute with vegan yogurt)
Steak can be left to rest directly on base if using a cast iron skillet
Sauce can be stored in the fridge for 3-5 days
- Prep Time: 30
- Cook Time: 15
- Category: Dinner Recipes
- Method: Grilling
- Cuisine: American Grill