Description
A nutrient-dense and satisfying meal featuring tender, perfectly charred sirloin steak paired with fresh grilled zucchini and fluffy jasmine rice. This balanced bowl is elevated by a cool, tangy Greek yogurt and mustard sauce that cuts through the smoky depth of the seasoned steak. Perfect for a quick, healthy weeknight dinner.
Ingredients
1 lb sirloin or flank steak, thinly sliced
2 medium zucchinis, sliced into 1/2-inch rounds
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 cup jasmine rice
1/2 cup plain full-fat Greek yogurt
1.5 tbsp Dijon mustard
1 tbsp fresh lemon juice
Salt and black pepper to taste
Instructions
Rinse the jasmine rice until the water runs clear and cook according to package instructions.
Pat the steak dry and rub with 1 tablespoon of olive oil, garlic powder, smoked paprika, salt, and pepper.
Let the steak sit at room temperature for 15 minutes.
In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and a pinch of salt to create the sauce. Refrigerate until serving.
Preheat a grill pan or outdoor grill to high heat.
Toss the zucchini rounds with the remaining tablespoon of olive oil, salt, and pepper.
Grill the steak for 3-4 minutes per side until desired doneness; let it rest.
Grill the zucchini rounds for 2-3 minutes per side until charred and tender.
Assemble the bowls by layering the rice, steak, and zucchini, then drizzle generously with the prepared yogurt sauce.
Notes
Substitute jasmine rice with quinoa for extra fiber.
Ensure the steak is sliced against the grain to maximize tenderness.
Fresh minced garlic can be used in place of garlic powder for a punchier flavor.
Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: American/Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg