Description
A vibrant bowl of grilled steak, sautéed zucchini, and fluffy quinoa or rice, topped with creamy goodness for a satisfying meal.
Ingredients
Scale
- 1 lb steak (sirloin or ribeye)
- 2 medium zucchinis, sliced
- 1 cup rice or quinoa
- 1 cup beef broth
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- Start by cooking the rice or quinoa. Combine it with beef broth in a medium pot, bringing it to a boil. Then, reduce the heat and simmer for about 15-20 minutes.
- Season the steak with a generous sprinkle of salt and pepper.
- Heat a tablespoon of olive oil in your grill pan or skillet over medium-high heat.
- Carefully lay the steak onto the pan, cooking it for about 5-7 minutes on each side for medium-rare.
- Once cooked, remove the steak from the pan and let it rest on a plate for a few minutes.
- Add the sliced zucchini to the same pan, cooking for 3-4 minutes until tender.
- Assemble your bowl with rice or quinoa, layering on zucchini and sliced steak.
- Drizzle with sour cream or Greek yogurt and garnish with fresh herbs.
- Serve warm and enjoy!
Notes
Make-Ahead Tips: Prep your grains ahead of time and store them for easy assembly. Cooked steak can be refrigerated for up to three days.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg