Grilled Steak Bowl with Creamy Sauce and Zucchini (Print version)
A hearty bowl of grilled steak, charred zucchini, and cool creamy herb sauce over rice, ready in about 40 minutes.
# Ingredients:
For the steak and zucchini
01 -
1 lb (450 g) sirloin or flank steak
02 -
2 medium zucchini, sliced into 1/2-inch rounds
03 -
2 tablespoons olive oil, divided
04 -
1 teaspoon garlic powder
05 -
1 teaspoon smoked paprika
06 -
Salt and black pepper
For the sauce and base
07 -
1 cup (190 g) uncooked jasmine rice
08 -
1/2 cup (120 g) full-fat Greek yogurt
09 -
1 1/2 tablespoons Dijon mustard
10 -
1 tablespoon fresh lemon juice
11 -
2 tablespoons chopped fresh parsley or chives
12 -
1 small garlic clove, minced
13 -
Salt and black pepper
# Instructions:
01 -
Pat the steak dry with paper towels. Rub with 1 tablespoon olive oil, then season generously with garlic powder, smoked paprika, salt, and pepper. Let it rest at room temperature for 15 minutes.
02 -
Whisk together the Greek yogurt, Dijon mustard, lemon juice, minced garlic, chopped herbs, salt, and pepper in a small bowl. Taste and adjust the seasoning, then refrigerate while you cook.
03 -
Rinse the rice and cook according to package directions. Fluff with a fork and keep warm.
04 -
Toss the zucchini rounds with the remaining 1 tablespoon olive oil, salt, and pepper. Grill over medium-high heat for 2 to 3 minutes per side until tender with dark char marks. Remove and set aside.
05 -
Grill the steak over high heat for 3 to 4 minutes per side until it reaches 130 degrees internal temperature for medium-rare. Transfer to a plate and let rest for 5 to 10 minutes.
06 -
Slice the steak thinly against the grain. Spoon rice into bowls, top with grilled zucchini and steak, and drizzle generously with the cold creamy sauce. Garnish with extra herbs.
# Good to know:
01 -
Best served immediately while the steak is warm and the sauce is cool.