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–+ servings
Delicious grilled steak bowl with zucchini and fresh vegetables

Grilled Steak Bowl

A quick and satisfying bowl featuring grilled steak, smoky zucchini, and a tangy herbed sauce served over rice or mashed potatoes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound flank, ribeye, or New York strip steak Choose based on texture and budget.
  • 2 medium zucchini, cut into 1/2-inch rounds
  • 2 tablespoons olive oil For tossing the zucchini.
  • 1 teaspoon garlic powder For seasoning.
  • 1 teaspoon onion powder For seasoning.
  • 1 tablespoon Dijon mustard To build the sauce.
  • 1 cup sour cream or Greek yogurt Greek yogurt gives tang and thickness.
  • 2 tablespoons fresh herbs (chives or parsley), finely chopped
  • 2 cups cooked rice or mashed potatoes Base of the bowl.

Method
 

Preparation
  1. Pat the steak dry with paper towels and rub both sides evenly with garlic powder and onion powder.
  2. Slice zucchini into 1/2-inch rounds, toss them with olive oil, and set aside.
Cooking
  1. Heat a grill or heavy skillet until very hot.
  2. Place zucchini on the hot surface and cook until grill marks appear and centers are tender.
  3. Add the steak to the grill or skillet and sear each side until browned, then continue cooking until it reaches an internal temperature of 160°F for well-done.
  4. Remove steak and zucchini from heat.
Plating
  1. Slice the steak thinly across the grain and arrange over a mound of rice or mashed potatoes.
  2. Place grilled zucchini in a fan or stacked rounds beside the beef.
  3. Spoon the Dijon-yogurt sauce in small dollops or a ribbon along one side.
  4. Serve with fresh lemon wedges or a simple green salad.

Nutrition

Serving: 1Calories: 650kcalCarbohydrates: 75gProtein: 38gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 5g

Notes

Store bowls in an airtight container in the refrigerator for up to 3 days. Keep sauce in a separate container. Freeze separately for up to 2 months; reheat thoroughly.

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