Ingredients
Scale
- 1 lb steak (flank or sirloin), sliced
- 2 medium zucchinis, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cooked brown rice or quinoa
- 1/2 cup sour cream
- 1 tablespoon fresh herbs (parsley, cilantro, or chives), chopped
- 1 tablespoon lemon juice
- Optional toppings: avocado, cherry tomatoes, sliced onions
Instructions
- Preheat your grill to medium-high heat.
- Season the steak with olive oil, salt, and pepper. Let it sit while the grill heats.
- Grill the steak for 5-7 minutes per side or until it reaches your desired doneness. Remove from the grill and let it rest.
- Toss the zucchini slices with a bit of olive oil, salt, and pepper. Grill them for about 3-4 minutes, turning occasionally, until they are tender.
- Chop the grilled steak into bite-sized pieces.
- In a small bowl, mix the sour cream, chopped herbs, and lemon juice. Season with salt and pepper to taste.
- Assemble your bowls: Start with a layer of brown rice or quinoa, then add the grilled steak and zucchini. Top it off with the herb sour cream and any additional toppings you like.
Notes
Let the steak rest before slicing for maximum juiciness. Customize the veggies based on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free, High-Protein