Grilled Steak Bowl Sauce (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 lb sirloin or ribeye steak
02 - 2 medium zucchinis, sliced
03 - 1 cup uncooked quinoa or substitute with rice or farro

→ Seasonings

04 - 2 tbsp olive oil
05 - Salt and black pepper to taste
06 - 1 tsp garlic powder
07 - 1/2 tsp smoked paprika

→ Creamy Sauce

08 - 1/2 cup sour cream or Greek yogurt
09 - 1 tbsp Dijon mustard
10 - 1 tbsp chopped parsley or chives
11 - Splash of lemon juice (optional)

# Instructions:

01 - Bring the steak to room temperature. Pat dry and rub with 1 tbsp olive oil, salt, black 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. Grill for 2–3 minutes per side until tender and charred. Set aside.
04 - Grill the steak for 4–5 minutes per side for medium-rare, adjusting for thickness. Let the steak rest for 5–10 minutes.
05 - Cook quinoa or preferred grain according to package instructions.
06 - Mix sour cream or Greek yogurt with Dijon mustard, garlic powder, smoked paprika, salt, and chopped herbs. Add lemon juice if desired.
07 - Slice steak against the grain. Layer quinoa or grains in bowls, top with grilled zucchini and steak slices, and drizzle with creamy sauce.

# Notes:

01 - Letting the steak rest ensures the juices redistribute evenly for optimal flavor.
02 - Charring the zucchini adds a smoky depth to the dish.

Back