Juicy grilled steak, smoky zucchini, and a creamy herb sauce make this grilled steak bowl a flavor-packed meal everyone will love.

Scale

1 lb sirloin or flank steak

1 tbsp olive oil

1 tsp smoked paprika

1/2 tsp garlic powder

Salt and black pepper

2 medium zucchini, sliced

1 tbsp olive oil

2 cups cooked rice or quinoa

1/2 cup sour cream or Greek yogurt

1 tsp Dijon mustard

1 tbsp lemon juice

2 tbsp chopped parsley or chives

1 garlic clove, minced

Salt and pepper to taste

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1. Rub steak with oil and seasonings; rest 15 minutes.

2. Toss zucchini with olive oil, salt, and pepper.

3. Preheat grill and cook zucchini 2–3 minutes per side.

4. Grill steak 4–5 minutes per side; rest 5 minutes before slicing.

5. Whisk sour cream, Dijon, lemon, herbs, garlic, salt, and pepper for sauce.

6. Assemble bowls with grains, zucchini, steak, and sauce on top.

Use Greek yogurt for a lighter sauce.

Substitute tofu or chicken for steak.

Swap grains for cauliflower rice for a low-carb version.