Ingredients
Scale
- For the Steak:
- 1 pound flank, ribeye, or New York strip steak
- Salt, pepper, garlic powder, onion powder for seasoning
- For the Zucchini:
- 2 medium zucchini, sliced
- Olive oil, salt, and pepper
- For the Sauce:
- 1 cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh herbs (chives or parsley)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- For the Base:
- 2 cups cooked rice or mashed potatoes
Instructions
- Pat steak dry and season with salt, pepper, garlic powder, and onion powder. Let rest 15-20 minutes.
- Whisk together sour cream or Greek yogurt, Dijon mustard, herbs, garlic powder, salt, and pepper. Refrigerate 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 and cook steak 3-4 minutes per side for medium-rare. Rest 5-10 minutes.
- Assemble bowl with rice or mashed potatoes, grilled zucchini, and sliced steak. Drizzle with herb sauce before serving.
Notes
- Perfect for meal prep; store sauce separately to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Beef
- Method: Grilling
- Cuisine: American