Description
A simple and satisfying weeknight dinner featuring grilled steak, tender zucchini, and a creamy sauce served over rice or mashed potatoes.
Ingredients
Main Ingredients
- 1 pound Flank, Ribeye, or New York Strip (Choose your favorite cut for tenderness; sirloin is a budget-friendly substitute.)
- 2 medium Zucchini (Consider using bell peppers or asparagus for variation.)
- 2 tablespoons Olive Oil (Essential for grilling.)
- 1 teaspoon Garlic Powder (Provides savory depth.)
- 1 teaspoon Onion Powder (Offers extra flavor.)
- 1 tablespoon Dijon Mustard (Adds a delightful tang; optional.)
- 1 cup Sour Cream or Greek Yogurt (Base for creaminess; replace with plant-based yogurt for dairy-free.)
- 2 tablespoons Fresh Herbs (Chives or Parsley) (Mix up herbs for variation.)
- 2 cups Cooked Rice or Mashed Potatoes (Jasmine rice is perfect; cauliflower mash is a low-carb option.)
Instructions
Preparation
- Start the grain or potatoes so they finish near the steak time. Rice needs about 15 to 20 minutes. Mashed potatoes take a bit longer.
- Pat the steak dry. Drizzle with one tablespoon of olive oil and sprinkle garlic powder and onion powder on both sides. Let sit for 10 minutes if you have time.
- Slice the zucchini into long planks or rounds, whatever you prefer. Toss with the remaining olive oil and a little salt.
- Heat a grill or heavy skillet until very hot. Sear the steak 3 to 5 minutes per side for medium rare, depending on thickness. Adjust time if you like more or less done. Let it rest 5 to 10 minutes before slicing.
- While steak rests, grill zucchini until you see char and it becomes tender. This takes about 3 to 4 minutes per side. Watch closely.
- For the sauce, stir together sour cream or Greek yogurt with Dijon mustard, chopped fresh herbs, and a pinch of salt. Taste and add a splash of water if it feels too thick.
- Slice the steak thin across the grain. Build bowls with rice or mash, zucchini, sliced steak, and a generous spoonful of sauce. Serve warm.
Notes
Cool everything quickly and store steak and zucchini in separate airtight containers for up to four days. Sauce keeps three to four days. For freezing, wrap steak slices tightly for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Cuisine: American