Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

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.