Description
The Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini brings together a delightful combination of textures and flavors in an effortless, crowd-pleasing manner.
Ingredients
Scale
- 1 lb sirloin or ribeye steak
- 2 medium zucchinis, sliced
- 1 cup dry quinoa (or rice or farro)
- 1 tbsp Dijon mustard
- ½ cup sour cream or Greek yogurt
- 1 tbsp chopped parsley or chives
- ½ tsp smoked paprika
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
- Optional: lemon juice, for the sauce
Instructions
- Start by patting the steak dry with a paper towel. Rub with olive oil, garlic powder, smoked paprika, salt, and pepper. Allow to come to room temperature while heating grill.
- Place sliced zucchini in a bowl, drizzle with olive oil, add salt, toss, and grill each side for 2–3 minutes until lightly charred. Set aside.
- Grill the steak for 4–5 minutes on each side for medium-rare. Let rest for 5–10 minutes before slicing thinly against the grain.
- Meanwhile, cook quinoa per package instructions.
- Mix sour cream or Greek yogurt with Dijon mustard, herbs, smoked paprika, garlic powder, and salt. Add lemon juice if desired. Stir.
- Assemble bowl with quinoa base, topped with steak and zucchini slices, and drizzle sauce on top.
Notes
Adjust the seasonings to taste, and consider using a meat thermometer for the steak.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 600 kcal
- Sodium: 350 mg
- Protein: 45 g