Ingredients
Scale
- 1.5 lbs Flank or Sirloin Steak
- 3 medium Zucchini, sliced lengthwise
- 3 tablespoons Olive Oil, divided
- 1 teaspoon Garlic Powder
- 1/2 cup Plain Greek Yogurt
- 1 tablespoon Fresh Lemon Juice
- 3 cups Cooked White or Brown Rice
- 1/4 cup Fresh Parsley, chopped (for sauce and garnish)
Instructions
- Step 1: Prepare the steak and zucchini. Pat the steak dry and season generously with salt, pepper, and 1 teaspoon of the garlic powder. Toss the zucchini slices with 1 tablespoon of olive oil, salt, and pepper. Preheat the grill to medium-high heat.
- Step 2: Grill the zucchini and steak. Place the zucchini slices on the grill and cook for 3-4 minutes per side until tender and charred; remove and set aside. Place the seasoned steak on the hot grill, cooking for 5-7 minutes per side for medium-rare (or until desired doneness). Remove the steak and let it rest on a cutting board for 10 minutes.
- Step 3: Prepare the creamy sauce. In a small bowl, combine the Greek yogurt, lemon juice, 2 tablespoons of olive oil, and half of the chopped parsley. Stir until well combined, then season with salt and pepper to taste. If the sauce is too thick, add a teaspoon of water or milk until desired consistency is reached.
- Step 4: Slice the steak. After resting, slice the steak thinly against the grain.
- Step 5: Assemble the bowls. Divide the cooked rice among four bowls. Arrange the sliced grilled steak and the grilled zucchini slices over the rice. Drizzle the creamy sauce generously over the steak and zucchini, and garnish with the remaining fresh parsley.
Notes
- Keep the creamy Greek yogurt sauce in a separate sealed container in the fridge, as storing it apart from the rice and steak ensures it stays fresh and prevents sogginess for up to three days.
- To avoid tough leftovers, enjoy the sliced steak cold straight from the fridge, or quickly toss the slices into a hot skillet for 20-30 seconds just to take the chill off before serving over warmed rice.
- Elevate the bowl with a bright topping; add a sprinkle of feta cheese or some thinly sliced pickled red onions to complement the acidity of the creamy lemon sauce.
- Remember that resting the steak for the full 10 minutes is key, but slicing thinly *against* the grain is the crucial step that guarantees every piece of that flank or sirloin will be deliciously tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American