Description
A fresh and satisfying steak bowl with grilled zucchini, vibrant veggies, and a creamy herb sauce for a balanced, flavorful meal.
Ingredients
- 1–1.5 inch thick steak (sirloin, flank, or flat iron)
- 2 tbsp olive oil
- 2–3 cloves garlic, minced
- 1 tbsp lemon juice or red wine vinegar
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme
- Salt and pepper, to taste
- 1 medium zucchini, sliced
- 1 cup Greek yogurt or sour cream
- 1 tbsp fresh dill, minced
- 1 tbsp chives, chopped
- 1 tbsp parsley, chopped
- 1 garlic clove, minced (for sauce)
- 1 tsp Dijon mustard
- 2 cups cooked brown rice, quinoa, or greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 avocado, sliced
Instructions
- Marinate steak with olive oil, garlic, herbs, lemon juice, salt, and pepper for 20–30 minutes.
- Mix yogurt (or sour cream) with herbs, garlic, and Dijon mustard to make the sauce; chill.
- Toss zucchini with olive oil, salt, and pepper, then grill or sauté until tender.
- Grill steak over medium-high heat 4–6 minutes per side; rest before slicing.
- Prepare base (rice, quinoa, or greens).
- Assemble bowls with base, zucchini, sliced steak, and vegetables.
- Drizzle with creamy sauce and garnish with herbs.
Notes
- Let steak rest before slicing to keep it juicy.
- Add chili flakes for a spicy kick.
- Use dairy-free yogurt for a lighter option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes