Tender grilled steak and zucchini over grains, finished with tangy creamy sauce for an easy, flavorful dinner.
# Components:
→ Steak
01 - 1 pound sirloin or ribeye steak
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
→ Grains
07 - 1 cup uncooked quinoa, rice, or farro
→ Zucchini
08 - 2 medium zucchinis, sliced
09 - 1 tablespoon olive oil
10 - Pinch of salt
→ Creamy Sauce
11 - 1/2 cup sour cream or Greek yogurt
12 - 1 tablespoon Dijon mustard
13 - 1 teaspoon garlic powder
14 - 1/2 teaspoon smoked paprika
15 - Salt, to taste
16 - 1 tablespoon chopped fresh parsley or chives
17 - Splash of fresh lemon juice (optional)
# Directions:
01 - Allow the steak to come to room temperature. Pat the steak dry and coat evenly with 1 tablespoon olive oil, salt, black pepper, garlic powder, and smoked paprika.
02 - Heat a grill or grill pan over high heat until hot.
03 - Toss sliced zucchini with 1 tablespoon olive oil and a pinch of salt. Grill zucchini for 2 to 3 minutes per side until tender and lightly charred. Transfer to a plate and keep warm.
04 - Place steak on the grill and cook for 4 to 5 minutes per side, or until desired doneness is reached. Remove from heat and let steak rest for 5 to 10 minutes before slicing.
05 - Prepare quinoa, rice, or farro according to package instructions. Fluff with a fork.
06 - In a bowl, combine sour cream or Greek yogurt, Dijon mustard, garlic powder, smoked paprika, salt, chopped parsley or chives, and a splash of lemon juice if desired. Stir until smooth.
07 - Slice the rested steak thinly against the grain.
08 - Spoon grains into serving bowls. Top with grilled zucchini slices and sliced steak. Drizzle generously with the creamy garlic sauce before serving.
