Description
A delicious and satisfying Grilled Steak Bowl featuring tender steak, grilled zucchini, and a creamy sauce that brings the dish together.
Ingredients
Scale
- 1 lb sirloin or ribeye steak
- 2 medium zucchinis, sliced
- 1 cup uncooked quinoa (or rice/farro)
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp chopped parsley or chives
- Optional: splash of lemon juice for sauce
Instructions
- Bring the steak to room temperature. Pat dry and rub with 1 tbsp olive oil, salt, pepper, garlic powder, and smoked paprika.
- Preheat grill or grill pan over high heat.
- Toss zucchini slices with 1 tbsp olive oil and a pinch of salt.
- Grill zucchini for 2–3 minutes per side until tender and charred. Set aside.
- Grill steak 4–5 minutes per side for medium-rare, depending on thickness. Let rest 5–10 minutes.
- Cook quinoa (or chosen grain) according to package instructions.
- In a bowl, mix sour cream or yogurt with Dijon mustard, garlic powder, smoked paprika, salt, and chopped herbs. Add lemon juice if desired.
- Slice steak against the grain.
- Assemble bowls: layer grains, top with zucchini and steak, and drizzle with creamy sauce.
Notes
- For a spicier kick, consider adding red pepper flakes to the sauce.
- Allowing the steak to rest is crucial for juicy results.
- This recipe can be easily modified with different vegetables or grains based on preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg