Description

A comforting and hearty weeknight dinner featuring grilled steak, smoky zucchini, and a creamy sauce, served over rice or mashed potatoes.

Ingredients

For the steak and veggies

1 pound Flank, Ribeye, or New York Strip (Choose your favorite cut for tenderness; sirloin is a budget-friendly substitute.)
2 medium Zucchini (Consider using bell peppers or asparagus for variation.)
2 tablespoons Olive Oil (Essential for grilling.)
1 teaspoon Garlic Powder (Provides savory depth.)
1 teaspoon Onion Powder (Offers extra flavor.)

For the sauce

1 tablespoon Dijon Mustard (Adds a delightful tang; optional.)
1 cup Sour Cream or Greek Yogurt (Base for creaminess; replace with plant-based yogurt for dairy-free.)
2 tablespoons Fresh Herbs (Chives or Parsley) (Mix up herbs for variation.)

For serving

2 cups Cooked Rice or Mashed Potatoes (Jasmine rice is perfect; cauliflower mash is a low-carb option.)

Cook Mode Prevent your screen from going dark

Instructions

Preparation

Bring the steak to room temperature for 20 to 30 minutes and pat it dry with paper towels.
Season both sides of the steak with a little salt, then sprinkle on the garlic powder and onion powder.
Cut the zucchini into thick slices or long planks, toss them with one tablespoon of olive oil and a pinch of salt.
Heat a grill or heavy skillet over medium-high heat.

Cooking

Cook the steak for 4 to 6 minutes per side for medium-rare, based on thickness. Use a thermometer for accuracy (125 to 130°F).
Let the steak rest for 5 to 10 minutes before slicing.
While the steak rests, grill the zucchini for 2 to 3 minutes per side until marked and tender.

Making the Sauce

In a bowl, stir together 1 cup sour cream or Greek yogurt, 1 tablespoon Dijon mustard, and 2 tablespoons chopped fresh herbs. Season with salt to taste.

Serving

Slice the steak thin against the grain. Serve it over cooked rice or mashed potatoes, with grilled zucchini on the side and spoon the sauce over the steak or serve it on the side.

Notes

Cool leftovers quickly and store in an airtight container. They keep well for 3 to 4 days. For freezing, separate the steak from the zucchini and sauce. Reheat gently to avoid drying out.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: dinner, Main Course
Cuisine: American