Grilled Steak Bowl (Printable Version)

Tender grilled steak and charred zucchini served over quinoa with a tangy creamy sauce for a quick, satisfying meal.

# Ingredients:

→ Protein

01 - 1 lb sirloin or ribeye steak

→ Produce

02 - 2 medium zucchinis, sliced
03 - 1 tbsp chopped parsley or chives

→ Grains

04 - 1 cup uncooked quinoa (or rice/farro)

→ Seasonings

05 - 2 tbsp olive oil
06 - Salt and black pepper to taste
07 - 1 tsp garlic powder
08 - 1/2 tsp smoked paprika

→ Sauce

09 - 1/2 cup sour cream or Greek yogurt
10 - 1 tbsp Dijon mustard
11 - Lemon juice (optional)

# Steps:

01 - Bring steak to room temperature. Pat dry and rub with 1 tbsp olive oil, salt, pepper, garlic powder, and smoked paprika.
02 - Preheat grill or grill pan over high heat.
03 - Toss zucchini slices with 1 tbsp olive oil and a pinch of salt.
04 - Grill zucchini for 2–3 minutes per side until tender and charred. Set aside.
05 - Grill steak 4–5 minutes per side for medium-rare, depending on thickness. Let rest 5–10 minutes before slicing against the grain.
06 - Cook quinoa (or chosen grain) according to package instructions.
07 - In a bowl, mix sour cream or yogurt with Dijon mustard, garlic powder, smoked paprika, salt, and chopped herbs. Add lemon juice if desired.
08 - Layer grains in bowls, top with grilled zucchini and sliced steak, then drizzle with creamy sauce.

# Notes:

01 - For best results, allow steak to rest before slicing to retain juices.
02 - This bowl can be customized with additional roasted vegetables or fresh greens.

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