Description
A vibrant grilled steak bowl featuring juicy marbled steak, tender zucchini, and creamy garlic sauce, served over a bed of fluffy quinoa.
Ingredients
Scale
- 1 lb steak (ribeye, flank, or sirloin)
- 1 cup quinoa
- 2 cups water
- 2 medium zucchini, sliced into half-moons
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Juice of 1 lemon
Instructions
- Rinse 1 cup of quinoa under cold water. In a pot, combine it with 2 cups of water, bring to a boil, and simmer for about 15 minutes until water is absorbed. Fluff with a fork.
- Season the steak with salt and pepper. Preheat a grill on medium-high heat. Grill the steak for 4–7 minutes per side, depending on desired doneness. Let it rest for a few minutes before slicing.
- While the steak grills, toss sliced zucchini with olive oil, salt, and pepper. Grill for 4-5 minutes until softened and charred.
- In a small pot, combine minced garlic and heavy cream over low heat, stirring until the cream thickens slightly, about 5 minutes.
- Assemble the bowl by layering quinoa, sliced steak, grilled zucchini, and topping with creamy garlic sauce.
- Serve warm and enjoy!
Notes
Make-ahead tips: Prepare quinoa and sauce ahead of time. Customize with different veggies or toppings.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 120mg