Ingredients
Scale
- 1 pound Flank, Ribeye, or New York Strip
- 2 medium Zucchini
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 tablespoon Dijon Mustard (optional)
- 1 cup Sour Cream or Greek Yogurt
- 2 tablespoons Fresh Herbs (Chives or Parsley)
- 2 cups Cooked Rice or Mashed Potatoes
Instructions
- Bring the steak to room temperature and pat dry. Rub evenly with olive oil, garlic powder, onion powder, and a pinch of salt. Let sit while the grill heats.
- Preheat the grill or a heavy skillet to high. Slice zucchini into 1/2-inch rounds, toss with olive oil and salt, and grill until marked and tender, about 2 to 3 minutes per side.
- Place the steak on the hot surface and sear 3 to 5 minutes per side for medium-rare. Remove and rest under foil for 6 to 8 minutes.
- Meanwhile, whisk together sour cream or yogurt with Dijon mustard and chopped fresh herbs until smooth. Season with salt and pepper.
- Thinly slice the steak against the grain. Arrange rice or mashed potatoes in bowls, top with sliced steak and grilled zucchini, and spoon the herb sauce over. Finish with more herbs and a scatter of coarse salt.
Notes
Letting the steak rest is crucial for moisture. Use a hot grill to avoid overcooking the meat, and adjust sauce seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg