Ingredients
Scale
- 450 g sirloin steak or ribeye steak
- 2 medium zucchinis, sliced into 1 cm rounds
- 170 g uncooked quinoa, rice, or farro
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Ground black pepper, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 120 ml sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped parsley or chives
- 1 teaspoon lemon juice (optional)
Instructions
- Allow the steak to reach room temperature. Pat dry and rub with 1 tablespoon olive oil, salt, pepper, garlic powder, and smoked paprika.
- Toss the zucchini slices with 1 tablespoon olive oil, salt, and garlic powder.
- Heat the grill or grill pan over high heat until hot.
- Grill zucchini for 2–3 minutes per side until tender and charred. Remove and set aside.
- Grill steak for 4–5 minutes per side for medium-rare, adjusting for thickness. Rest for 5–10 minutes before slicing.
- Prepare quinoa, rice, or farro according to package directions. Drain and fluff.
- In a mixing bowl, combine sour cream, Dijon mustard, remaining garlic powder, smoked paprika, salt, herbs, and lemon juice. Stir until smooth.
- Slice steak thinly across the grain.
- Spoon grains into serving bowls, arrange grilled zucchini and steak on top, and drizzle with creamy sauce.
Notes
Customizable with different grains and veggies. Use chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg