Description
A vibrant bowl featuring tender grilled steak and charred zucchini, drizzled with a flavorful sauce, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 pound flank steak
- 2 medium zucchinis, sliced
- 3 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- Optional: Cooked quinoa or rice as a base
Instructions
- Prepare the Marinade: In a bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper.
- Marinate the Steak: Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Marinate for at least 15 minutes at room temperature or up to an hour in the refrigerator.
- Grill the Zucchini: Preheat your grill over medium-high heat. Toss zucchini slices with 1 tablespoon of olive oil, salt, and pepper. Grill for 3-4 minutes on each side until tender yet crisp.
- Grill the Steak: Place the marinated flank steak on the grill. Cook for 5-7 minutes per side until desired doneness.
- Slice the Steak: Let the steak rest for 5 minutes, then slice it against the grain into thin strips.
- Assemble the Bowl: Layer cooked quinoa or rice with steak slices and grilled zucchini. Drizzle with remaining marinade and sprinkle with fresh parsley.
Notes
Marinate the steak a day in advance for deeper flavor. Feel free to swap flank steak for sirloin or chicken breast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg