Description
A wholesome and satisfying bowl packed with nutrient-dense ingredients, perfect for busy weeknights. This dish features tender, seared steak and charred zucchini served over a fluffy bed of grains, all tied together with a cool, zesty herb cream sauce. It provides the perfect balance of savory umami flavor and fresh vegetable crunch, delivering a comfortable, restaurant-quality meal in under 30 minutes.
Ingredients
1.5 lbs steak (sirloin or flank), sliced into strips
2 medium zucchini, sliced into half-moons
2 cups cooked quinoa or fluffy rice
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 cup Greek yogurt
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
1 tsp garlic, minced
Instructions
Whisk together the Greek yogurt, lemon juice, chopped parsley, and minced garlic to create the herb sauce; set aside in the refrigerator.
Season the steak strips and zucchini slices with olive oil, salt, and pepper.
Preheat your grill or a heavy cast-iron skillet over high heat.
Sear the steak strips for 3-4 minutes per side until browned and cooked to desired doneness; remove and set aside.
In the same pan or grill, char the zucchini slices for 2-3 minutes per side until tender with a light char.
Assemble the bowls by portioning the cooked grains into four bowls.
Top with the grilled steak and charred zucchini.
Drizzle each bowl generously with the prepared herb cream sauce.
Notes
You can prepare the herb cream sauce up to two days in advance to save time during the week. Feel free to swap the grains with cauliflower rice for a lower carbohydrate option. If you do not have a grill, a cast-iron skillet or grill pan works perfectly to achieve the necessary sear.
- Prep Time: 15
- Cook Time: 15
- Category: Meals
- Method: Grilling
- Cuisine: Modern American