Introduction
Welcome to a delightful culinary adventure with this Grilled Steak Bowl featuring a creamy sauce and perfectly grilled zucchini! Imagine the smoky aroma of flank steak sizzling on the grill, complemented by the tender, slightly charred zucchini and the richness of a tangy sauce. This dish is not only delicious but also a feast for the eyes, bursting with vibrant colors from the fresh veggies and garnishes. Perfect for a summer dinner or a cozy weeknight meal, this recipe will quickly become a family favorite!
Ingredients
- 1 lb flank steak
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 medium zucchinis, sliced into thin rounds
- 1 cup cooked rice or quinoa
- 1/2 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup feta cheese, crumbled
- Fresh parsley, chopped for garnish
Creamy Sauce
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic, minced
- Salt and pepper to taste
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
Directions and Instructions
- Preheat your grill to medium-high heat, allowing those grates to get nice and hot.
- In a mixing bowl, combine the olive oil, garlic powder, onion powder, salt, and pepper. Rub this flavorful mixture generously over the flank steak, ensuring every inch is coated.
- Grill the steak for about 5-6 minutes on each side, or until it reaches your desired level of doneness. Once grilled to perfection, remove the steak from the grill and let it rest for a few minutes.
- While the steak is resting, toss the zucchini slices in a drizzle of olive oil, along with some salt and pepper. Grill them for about 3-4 minutes on each side, until they are tender and have beautiful grill marks.
- In a small bowl, mix together all the creamy sauce ingredients until smooth and well combined. Don’t forget to taste and adjust the seasoning as needed!
- Slice the rested steak thinly against the grain, revealing its juicy interior.
- To assemble the bowl, start with a generous scoop of cooked rice or quinoa at the base.
- Layer with the sliced steak, grilled zucchini, halved cherry tomatoes, delightful avocado slices, and a sprinkle of crumbled feta cheese on top.
- Drizzle that luscious creamy sauce over your masterpiece and finish with a sprinkle of freshly chopped parsley for a pop of color.
- Serve immediately and savor every flavorful bite!
Notes or Tips
- For an added burst of flavor, marinate the steak in the olive oil mixture for a few hours before grilling.
- Feel free to customize your bowl with other veggies or proteins that you love!
- This bowl can be served warm or cold, making it perfect for meal prep or summer picnics.
Cooking Techniques
Grilling is the star technique in this recipe, allowing for that beautiful char and smoky flavor to develop in the steak and zucchini. Ensuring you let your steak rest after grilling is crucial; it allows the juices to redistribute, making every slice tender and juicy. Using fresh herbs like parsley not only adds flavor but also brightens up your dish visually.
FAQ
- Can I use different cuts of steak? Absolutely! While flank steak is flavorful and ideal for grilling, feel free to substitute with sirloin or ribeye if that’s what you have on hand.
- What can I use instead of Greek yogurt? You can substitute Greek yogurt with sour cream for a similar tangy flavor.
- How can I make this dish gluten-free? Ensure that your mayonnaise and dijon mustard are gluten-free, and you’re good to go!
Conclusion
This Grilled Steak Bowl with Creamy Sauce and Grilled Zucchini is more than just a meal; it’s a celebration of flavor and freshness. Easy enough for a weeknight dinner yet impressive enough for guests, this dish brings warmth to the table while inviting everyone to dig in. So fire up your grill, gather your loved ones, and enjoy a bowl of pure deliciousness!