Ingredients
Scale
- 1 pound Flank, Ribeye, or New York Strip steak (sirloin can be used)
- 2 medium Zucchini (substitute bell peppers or asparagus if desired)
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 tablespoon Dijon Mustard (optional)
- 1 cup Sour Cream or Greek Yogurt (dairy-free option: plant-based yogurt)
- 2 tablespoons Fresh Herbs (Chives or Parsley)
- 2 cups Cooked Rice or Mashed Potatoes (low-carb: cauliflower mash)
Instructions
- Pat steak dry and season with salt, pepper, garlic powder, and onion powder. Let rest 15-20 minutes.
- Whisk together sour cream/Greek yogurt, Dijon mustard, fresh herbs, garlic powder, salt, and pepper. Refrigerate for 10 minutes.
- Slice zucchini, toss with olive oil, salt, and pepper. Grill 2-3 minutes per side until softened and charred.
- Preheat grill pan with olive oil, cook steak 3-4 minutes per side for medium-rare. Rest 5-10 minutes.
- Assemble bowl with rice or mashed potatoes, top with grilled zucchini and sliced steak. Drizzle with herb sauce.
Notes
- Perfect for meal prep; store sauce separately to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Beef
- Method: Grill
- Cuisine: American