A grilled steak bowl with zucchini, creamy herb sauce, and rice for a balanced cozy dinner bowl.

Scale

1 pound flank, ribeye, or New York strip

2 medium zucchini

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon Dijon mustard

1 cup sour cream or Greek yogurt

2 tablespoons fresh herbs (chives or parsley)

2 cups cooked rice or mashed potatoes

Salt and pepper to taste

1. Pat steak dry and season with salt, pepper, garlic powder, and onion powder. Rest 15-20 minutes.

2. Whisk sour cream or yogurt, Dijon mustard, herbs, garlic powder, salt, and pepper. Chill 10 minutes.

3. Slice zucchini, toss with olive oil, salt, and pepper. Grill 2-3 minutes per side.

4. Preheat grill pan with olive oil and cook steak 3-4 minutes per side for medium-rare. Rest 5-10 minutes.

5. Assemble bowl with rice or potatoes, top with zucchini and sliced steak, drizzle with sauce.

Substitute sirloin for budget option.

Use cauliflower mash for low carb.

Add bell peppers or asparagus for variation.

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