Description
A delightful dish combining juicy grilled steak, caramelized zucchini, and a creamy herb sauce, served over rice or mashed potatoes.
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
- 1 cup Sour Cream or Greek Yogurt
- 2 tablespoons Fresh Herbs (Chives or Parsley)
- 2 cups Cooked Rice or Mashed Potatoes
Instructions
- Marinate the Steak: In a bowl, whisk together olive oil, garlic powder, onion powder, and Dijon mustard. Coat your steak thoroughly and let it marinate for at least 30 minutes—or up to overnight.
- Prepare the Zucchini: Slice the zucchini into half-moons, toss them in olive oil, and season with salt and pepper.
- Grill the Steak: Preheat your grill to medium-high heat. Once hot, place the marinated steak on the grill. Grill each side for about 4-6 minutes.
- Cook the Zucchini: During the last few minutes of grilling the steak, add the zucchini to the grill. Cook for about 3-5 minutes until tender and charred.
- Make the Sauce: In a separate bowl, combine sour cream or Greek yogurt with fresh herbs, and a pinch of salt. Stir well until creamy.
- Assemble Your Bowl: On a serving plate, lay down rice or mashed potatoes, then slice the grilled steak, add the grilled zucchini, and drizzle with the creamy herb sauce.
- Serve: Enjoy your dish while everything is warm.
Notes
Let the steak rest before grilling to ensure juiciness. Marinate in advance for deeper flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 6g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg