Description
A delicious and satisfying Grilled Steak Bowl featuring juicy ribeye steaks, grilled zucchini, and a zesty creamy sauce.
Ingredients
Scale
- 2 ribeye steaks (about 1 inch thick, each weighing 8–10 ounces)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 medium zucchinis, sliced into 1/2-inch thick rounds
- 1 tablespoon balsamic vinegar
- 1 cup cooked brown rice
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
Instructions
- Preheat your grill to medium-high heat. Season ribeye steaks with salt and pepper on both sides.
- Grill the ribeye steaks for about 4-5 minutes on each side, then let rest under foil for 5 minutes.
- Toss zucchini slices with olive oil, balsamic vinegar, salt, and pepper, then grill for 3 minutes on each side until tender.
- In a small bowl, mix Greek yogurt, lemon juice, garlic, and Dijon mustard, seasoning to taste.
- Slice the rested steaks thinly against the grain.
- Assemble bowls with cooked brown rice, sliced steak, grilled zucchini, cherry tomatoes, and sprinkle with feta cheese and parsley. Drizzle creamy sauce on top and serve.
Notes
For best flavor, marinate the steaks beforehand. Substitute brown rice with quinoa or couscous if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg