Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini: A S

• servings: 4 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

1 lb Sirloin or ribeye steak

1 tsp Garlic powder

1 tbsp Parsley or chives

2 Zucchinis, medium

1 tbsp Dijon mustard

1 cup Quinoa

1/2 tsp Paprika, smoked

1 Salt and black pepper

2 tbsp Olive oil

1/2 cup Sour cream or greek yogurt

Directions

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.

Notes

For a spicier kick, consider adding red pepper flakes to the sauce.

Allowing the steak to rest is crucial for juicy results.

This recipe can be easily modified with different vegetables or grains based on preference