Description
Prepare to elevate your dinner game with this irresistible Grilled Steak Bowl With Creamy Sauce & Grilled Zucchini. This dish is a flavor explosion, featuring tender, juicy steak, crisp-tender grilled zucchini, and a luscious creamy sauce that ties it all together.
Ingredients
Scale
- 1 lb sirloin or ribeye steak
- 2 medium zucchinis, sliced
- 1 cup uncooked quinoa
- 2 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped parsley
Instructions
- Bring the steak to room temperature. Pat it dry and rub it with 1 tablespoon of olive oil, salt, pepper, garlic powder, and smoked paprika. Preheat your grill or grill pan over high heat.
- Toss the zucchini slices with 1 tablespoon of olive oil and a pinch of salt. Grill the zucchini for 2–3 minutes per side until tender and charred. Set the grilled zucchini aside.
- Grill the steak for 4–5 minutes per side for medium-rare, adjusting the time depending on the thickness of the steak. Once grilled, let the steak rest for 5–10 minutes before slicing it against the grain.
- While the steak is resting, cook the quinoa according to the package instructions.
- In a bowl, mix the sour cream with Dijon mustard, garlic powder, smoked paprika, salt, and chopped herbs. If desired, add a splash of lemon juice to the sauce for a bright, tangy finish.
- To assemble the grilled steak bowl, layer the cooked quinoa at the bottom of the bowl. Top it with the grilled zucchini and sliced steak, then drizzle the creamy sauce over the top.
Notes
Optional: splash of lemon juice for sauce
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg