Description
Grilled steak and zucchini served with a creamy herb sauce over grains or greens. Quick, nutritious, and full of flavor, perfect for lunch or dinner.
Ingredients
- 1 to 1.5 inches thick sirloin, flank, or flat iron steak
- Olive oil
- 1–2 cloves garlic, minced
- Splash of lemon juice or red wine vinegar
- Fresh rosemary and thyme
- Salt and pepper
- Medium-sized zucchini, sliced
- 1/2 cup Greek yogurt or full-fat sour cream
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon finely minced fresh dill
- 1 teaspoon chopped chives
- 1 teaspoon chopped parsley
- Salt and pepper to taste
- Brown rice, quinoa, or mixed greens for serving
- Halved cherry tomatoes
- Thinly sliced red onion
- Creamy avocado slices
- Fresh herbs for garnish
Instructions
- Pat steak dry and brush with olive oil. Rub with garlic, lemon juice or vinegar, rosemary, thyme, salt, and pepper. Let rest 10–15 minutes.
- Preheat grill or grill pan to medium-high. Grill steak 4–6 minutes per side for medium-rare; let rest before slicing.
- Grill zucchini slices 2–3 minutes per side with olive oil, salt, and pepper.
- Mix Greek yogurt or sour cream with minced garlic, Dijon mustard, dill, chives, parsley, salt, and pepper for the creamy sauce.
- Assemble bowls with grains or greens, sliced steak, grilled zucchini, cherry tomatoes, red onion, avocado, and a drizzle of creamy herb sauce. Garnish with fresh herbs.
- Serve immediately while steak is warm and zucchini tender.
Notes
- Let steak rest after grilling to retain juices.
- Add extra herbs or a squeeze of lemon to the sauce for brightness.
- Swap grains for low-carb greens for a keto-friendly version.
- Prepare sauce ahead of time for quick meal prep bowls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes