Description
A protein-packed meal featuring smoky grilled steak, tender zucchini, fluffy quinoa, and a tangy Dijon sauce. Ready in 35 minutes with balanced flavors and textures.
Ingredients
Sirloin or ribeye steak, 1 lb
Medium zucchinis, 2
Uncooked quinoa (or rice/farro), 1 cup
Olive oil, 2 tbsp
Salt, to taste
Black pepper, to taste
Garlic powder, 1 tsp
Smoked paprika, ½ tsp
Sour cream or Greek yogurt, ½ cup
Dijon mustard, 1 tbsp
Chopped parsley or chives, 1 tbsp
Lemon juice (optional), splash
Instructions
Rinse quinoa well in a fine-mesh sieve
Preheat grill/burner to high heat and coat steak with olive oil
Season steak with salt, pepper, garlic powder, and smoked paprika
Grill steak 3-4 minutes per side for medium-rare; let rest 5 minutes
Grill zucchini rounds until charred, about 2-3 minutes per side
Cook quinoa in 2 cups water (ratio 1:2) until fluffy
Whisk sour cream (or yogurt) with mustard, lemon juice, and herbs
Slice steak against the grain, arrange on quinoa with zucchini and sauce
Notes
Marinate steak in fridge up to 24 hours with garlic/herbs for deeper flavor
For smokier zucchini, use a charcoal grill
If using rice (instead of quinoa), adjust water ratio to 1:1.5 and cook 18-20 minutes
Sauce stores up to 3 days in the fridge and pairs with salads too
- Prep Time: 15
- Cook Time: 20
- Category: Main Dishes
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 9g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 75mg