Description
A vibrant mix of grilled steak with zucchini and a refreshing herb sauce, perfect for a hearty dinner or satisfying lunch.
Ingredients
Scale
- 1 pound flank steak
- 2 medium zucchinis, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup cooked rice or quinoa
- 1/2 cup Greek yogurt
- 2 tablespoons fresh herbs (like parsley, dill, or basil), chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
Instructions
- Preheat the grill to medium-high heat.
- Generously season the flank steak with salt and pepper. Grill for 6-7 minutes on each side for medium-rare. Rest the steak for a few minutes after grilling.
- Toss the sliced zucchinis with olive oil, salt, and pepper. Grill for 3-4 minutes until charred and tender.
- In a bowl, mix Greek yogurt with fresh herbs, lemon juice, and minced garlic.
- Assemble the bowl with a base of cooked rice or quinoa, topped with sliced steak, grilled zucchini, and herb sauce.
Notes
Letting the steak rest after grilling prevents the juices from running out and keeps it juicy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg