Description
A satisfying bowl featuring juicy grilled steak, smoky zucchini, and a smooth, flavorful creamy sauce that brings everything together.
Ingredients
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1 lb (450 g) sirloin or ribeye steak
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2 tablespoons olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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2 medium zucchinis, sliced
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1 tablespoon olive oil
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup (120 g) plain Greek yogurt
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2 tablespoons mayonnaise
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1 tablespoon lemon juice
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1 teaspoon Dijon-style mustard
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1 clove garlic, minced
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2 cups cooked rice or quinoa
Instructions
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Season the steak with olive oil, salt, black pepper, garlic powder, and smoked paprika.
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Grill the steak over medium-high heat until desired doneness. Rest, then slice.
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Toss zucchini with olive oil, salt, and black pepper, then grill until tender.
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Whisk together Greek yogurt, mayonnaise, lemon juice, mustard, garlic, salt, and pepper to make the sauce.
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Assemble bowls with rice or quinoa, steak, zucchini, and creamy sauce.
Notes
Slice the steak against the grain for maximum tenderness. The creamy sauce can be prepared in advance and stored in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes