Description
The Grilled Steak Bowl with Sauce is a culinary treat that combines grilled steak and fresh veggies, drizzled with a creamy sauce. Perfect for busy weeknights or meal prep, this dish is both satisfying and healthy.
Ingredients
Scale
- 1 lb sirloin or ribeye steak
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 medium zucchinis, sliced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 tablespoon chopped parsley or chives
- Salt and black pepper to taste
- 1 cup uncooked quinoa or rice
Instructions
- Pat the steak dry and rub it with olive oil, garlic powder, smoked paprika, salt, and black pepper. Allow it to sit at room temperature for about 20 minutes.
- Prepare the quinoa or rice according to package instructions and set aside once cooked.
- Toss the zucchini slices with olive oil, salt, and black pepper, then grill them for about 2 to 3 minutes per side until tender.
- Grill the steak on a hot grill or grill pan for about 4 to 5 minutes on each side for medium-rare. Let it rest for at least 5 minutes before slicing against the grain.
- In a small bowl, combine sour cream or Greek yogurt, Dijon mustard, garlic powder, smoked paprika, parsley, salt, and black pepper. Mix until smooth.
- Divide the cooked quinoa or rice into bowls, top with grilled zucchini and sliced steak, and drizzle with the creamy sauce.
Notes
This recipe is adaptable; consider replacing steak with grilled portobello mushrooms for a vegetarian option or using different grains like farro or cauliflower rice. For a dairy-free sauce, substitute with cashew cream or coconut yogurt.
Nutrition
- Serving Size: 1 bowl
- Calories: 575
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 80 mg