Grilled Steak Creamy Zucchini Bowl (Print Version)
Juicy steak, grilled zucchini, and silky sauce come together with grains for a delicious bowl.
# Ingredients:
→ Protein
01 -
450 g sirloin steak or ribeye steak
→ Vegetables
02 -
2 medium zucchinis, sliced into 1 cm rounds
→ Grains
03 -
170 g uncooked quinoa, rice, or farro
→ Oils and Seasonings
04 -
2 tablespoons extra virgin olive oil
05 -
Salt, to taste
06 -
Ground black pepper, to taste
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon smoked paprika
→ Sauce
09 -
120 ml sour cream or Greek yogurt
10 -
1 tablespoon Dijon mustard
11 -
1 tablespoon finely chopped parsley or chives
12 -
1 teaspoon lemon juice (optional)
# Instructions:
01 -
Allow steak to reach room temperature. Pat dry with kitchen paper, then rub with 1 tablespoon olive oil, salt, pepper, 1/2 teaspoon garlic powder, and smoked paprika.
02 -
Toss zucchini slices with 1 tablespoon olive oil, a pinch of salt, and 1/2 teaspoon garlic powder.
03 -
Heat grill or grill pan over high heat until very hot.
04 -
Grill zucchini slices for 2–3 minutes per side, flipping once, until tender and charred. Remove from heat and set aside.
05 -
Grill steak for 4–5 minutes per side for medium-rare, adjusting for thickness. Transfer to a cutting board and let rest for 5–10 minutes.
06 -
Prepare quinoa, rice, or farro in accordance with package directions using a pot of boiling salted water. Drain and fluff with a fork.
07 -
In a mixing bowl, combine sour cream or Greek yogurt with Dijon mustard, remaining garlic powder, smoked paprika, salt, finely chopped herbs, and lemon juice if desired. Stir until smooth and creamy.
08 -
Slice rested steak thinly across the grain.
09 -
Spoon grains into serving bowls, arrange grilled zucchini and sliced steak on top, and generously drizzle with creamy sauce.
# Notes:
01 -
Resting the steak after grilling ensures even juice distribution and tenderness.