Description
A delightful blend of tender grilled steak and fresh zucchini, topped with a creamy herb sauce.
Ingredients
Scale
- 1 pound Flank, Ribeye, or New York Strip
- 2 medium Zucchini
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 tablespoon Dijon Mustard (optional)
- 1 cup Sour Cream or Greek Yogurt
- 2 tablespoons Fresh Herbs (Chives or Parsley)
- 2 cups Cooked Rice or Mashed Potatoes
Instructions
- Preheat your grill to medium-high heat.
- Drizzle olive oil over the steak and zucchini; ensure they’re well-coated.
- Sprinkle garlic powder and onion powder on both sides of the steak and zucchini.
- Add Dijon mustard to the steak for an extra layer of flavor; this step is optional.
- Grill the steak for about 5-7 minutes per side, depending on the thickness and your desired doneness.
- Place the zucchini on the grill and cook each side for approximately 3-4 minutes, until grill marks appear and they’re tender.
- Remove the steak and zucchini from the grill; let them rest for 5 minutes.
- Slice the steak against the grain into thin strips.
- Mix together sour cream or Greek yogurt with fresh herbs in a bowl for the sauce.
- Assemble your bowls by placing cooked rice or mashed potatoes as a base; top with sliced steak and grilled zucchini.
- Drizzle the herb sauce over the top for that creamy finish.
- Serve warm, and watch your loved ones delight in every bite.
Notes
For a variation, consider using different vegetables like bell peppers or asparagus.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg