Grilled Steak Creamy Zucchini Bowl (Print)
Juicy steak and grilled zucchini over quinoa with a tangy cream sauce—perfect for a quick, protein-rich meal.
# Ingredients:
→ Main Ingredients
01 -
450 g sirloin or ribeye steak
02 -
2 medium zucchinis, sliced into rounds
03 -
180 g uncooked quinoa
→ Seasonings & Oil
04 -
2 tablespoons olive oil
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
1 teaspoon garlic powder
08 -
0.5 teaspoon smoked paprika
→ Sauce Components
09 -
120 g sour cream or Greek yogurt
10 -
1 tablespoon Dijon mustard
11 -
1 tablespoon chopped fresh parsley or chives
12 -
Splash of lemon juice, optional
# Steps:
01 -
Bring the steak to room temperature. Pat dry with paper towels and rub with 1 tablespoon olive oil, salt, black pepper, garlic powder, and smoked paprika.
02 -
Preheat a grill or grill pan over high heat until hot.
03 -
Toss zucchini slices in 1 tablespoon olive oil and a pinch of salt. Grill for 2–3 minutes on each side until tender and lightly charred. Set aside.
04 -
Place steak on the grill and cook for about 4–5 minutes per side for medium-rare, adjusting for thickness. Transfer to a plate and let rest for 5–10 minutes.
05 -
Rinse quinoa under cold water. Combine with 360 ml water in a saucepan, bring to a boil, then reduce to a simmer. Cook covered for 15 minutes or until fluffy; rest covered for 5 minutes, then fluff with a fork.
06 -
In a mixing bowl, combine sour cream or Greek yogurt with Dijon mustard, garlic powder, smoked paprika, salt, chopped herbs, and optional lemon juice. Stir until smooth and adjust seasoning as needed.
07 -
Slice the rested steak thinly against the grain for maximum tenderness.
08 -
Layer cooked quinoa into serving bowls. Top with grilled zucchini and sliced steak. Drizzle generously with the creamy sauce and garnish with extra herbs if desired.
# Notes:
01 -
Allowing the steak to rest before slicing ensures juiciness. Use a meat thermometer for precise doneness if desired.