Description
A flavorful grilled steak bowl that combines juicy sirloin or ribeye with vibrant zucchini and a creamy herb sauce, perfect for summer dinners.
Ingredients
- 1 pound steak (sirloin or ribeye)
- 2 zucchinis, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup cooked rice or quinoa
- 1/2 cup sour cream
- 2 tablespoons fresh herbs (like parsley or cilantro), chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
Instructions
- Preheat the grill to medium-high heat. Season the steak with salt and pepper.
- Grill the steak for about 5-7 minutes per side for medium-rare or until reaching your desired doneness. Let it rest for a few moments before slicing.
- While the steak rests, toss the sliced zucchini with olive oil, salt, and pepper. Grill the zucchini for about 2-3 minutes on each side until tender and slightly charred.
- In a small bowl, mix sour cream, fresh herbs, lemon juice, and minced garlic to create the herb sauce.
- To assemble the bowl, start with a base of cooked rice or quinoa, add sliced grilled steak, top with grilled zucchini, and generously drizzle the creamy herb sauce. Serve warm.
Notes
Allow your steak to come to room temperature before grilling to ensure even cooking. Use fresh herbs for the best flavor.
