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–+ servings

Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini

A high-protein, flavor-packed dinner featuring juicy steak slices on a bed of fluffy quinoa, smoky grilled zucchini, and a velvety garlic cream sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Nutrition

Ingredients
  

  • 1 lb sirloin or ribeye steak
  • 2 medium zucchinis sliced
  • 1 cup uncooked quinoa or rice/farro
  • 2 tbsp olive oil
  • to taste salt
  • to taste black pepper
  • 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
  • splash lemon juice optional for sauce

Method
 

  1. Bring the steak to room temperature before cooking; pat it dry and rub with olive oil, salt, pepper, garlic powder, and smoked paprika.
  2. Preheat your grill or grill pan over high heat.
  3. Toss zucchini slices with olive oil and a pinch of salt. Grill them for about 2–3 minutes per side until tender and charred.
  4. Place the seasoned steak on the hot grill and cook for about 4–5 minutes per side for medium-rare. Let it rest for 5–10 minutes before slicing.
  5. While grilling, cook your quinoa (or chosen grain) according to package instructions.
  6. In a bowl, mix sour cream or yogurt with Dijon mustard, garlic powder, smoked paprika, salt, and chopped herbs. Add lemon juice if desired.
  7. Slice your rested steak against the grain into thin strips.
  8. Layer your bowls starting with grains at the bottom, topped with grilled zucchini slices and steak, then drizzle with creamy sauce.

Nutrition

Serving: 1g

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