Ingredients
Scale
- 1 lb flank steak or sirloin
- 2 medium zucchinis, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped (for garnish)
- Cooked rice or quinoa, for serving
Instructions
- Start by marinating the steak. In a bowl, mix olive oil, garlic powder, onion powder, salt, and pepper. Rub this mixture all over the steak and let it sit for about 15-20 minutes.
- While the steak marinates, prepare the zucchini. Toss the sliced zucchini with a bit of olive oil, salt, and pepper.
- Preheat your grill to medium-high heat. Once hot, place the steak on the grill. Cook for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness.
- At the same time, grill the zucchini for about 3-4 minutes on each side until they’re tender and have nice grill marks.
- While everything is grilling, prepare the creamy sauce. In a bowl, mix sour cream, lemon juice, Dijon mustard, and a pinch of salt. Taste and adjust seasoning as needed.
- Once the steak is done, let it rest for about 5 minutes before slicing it against the grain. This keeps it juicy!
- To assemble the bowls, start with a base of rice or quinoa. Top with grilled steak slices, zucchini, and a generous drizzle of creamy sauce. Finish with a sprinkle of fresh parsley for garnish.
- Prep Time: 20
- Cook Time: 15