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Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss

A forgiving and satisfying weeknight meal featuring grilled steak, zucchini, a creamy sauce, and your choice of rice or mashed potatoes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Flank, Ribeye, or New York Strip Choose your favorite cut for tenderness; sirloin is a budget-friendly substitute.
  • 2 medium Zucchini Consider using bell peppers or asparagus for variation.
  • 2 tablespoons Olive Oil Essential for grilling.
  • 1 teaspoon Garlic Powder Provides savory depth.
  • 1 teaspoon Onion Powder Offers extra flavor.
  • 1 tablespoon Dijon Mustard Adds a delightful tang; optional.
  • 1 cup Sour Cream or Greek Yogurt Base for creaminess; replace with plant-based yogurt for dairy-free.
  • 2 tablespoons Fresh Herbs (Chives or Parsley) Mix up herbs for variation.
  • 2 cups Cooked Rice or Mashed Potatoes Jasmine rice is perfect; cauliflower mash is a low-carb option.

Method
 

Preparation
  1. Get your steak to room temperature for 15-20 minutes and preheat your grill or pan.
  2. While the grill heats, rinse and dry the zucchini, and pat the steak dry.
  3. Mix sauce ingredients: Combine sour cream or yogurt with mustard and herbs until smooth.
Cooking
  1. Grill the steak to your preferred doneness, watching for color changes and using gentle presses as cues.
  2. Tent the steak loosely with foil and let it rest.
  3. Simultaneously, grill the zucchini until it has good color and is tender but still holds its shape.
Assembly
  1. Slice the rested steak against the grain.
  2. Spoon the sauce over or beside the steak.
  3. Assemble your bowl with rice or mashed potatoes and herbs.

Notes

Let steak rest for 5-10 minutes after grilling for juiciness. Grilled zucchini can also be alternated with other veggies like bell peppers.