This dish combines succulent grilled steak with perfectly charred zucchini, creating a healthy, protein-packed meal that’s perfect for outdoor grilling. The vibrant colors and varied textures of this bowl not only invite you to dig in but also provide an excellent balance of flavors that will tantalize your taste buds.
Ingredients
Scale:
1 lb flank steak (or preferred cut like ribeye or sirloin)
1/4 cup olive oil (extra virgin)
2 tablespoons soy sauce (low-sodium if preferred)
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper, to taste
2 medium zucchinis, sliced into 1/2-inch rounds
1 tablespoon olive oil
1 cup cooked quinoa or rice
1 cup cherry tomatoes, halved
1 avocado, sliced
Fresh basil or parsley, for garnish
Instructions
In a bowl, whisk together olive oil, soy sauce, balsamic vinegar, minced garlic, oregano, paprika, salt, and pepper to prepare the marinade.
Place the flank steak in a zip-top bag or shallow dish and pour the marinade over it. Seal or cover and let it marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
While the steak is marinating, toss the zucchini slices with olive oil, salt, and pepper in a bowl.
Preheat your grill to medium-high heat, around 400°F (200°C).
Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or until your desired doneness is reached.
Place the zucchini slices on the grill and cook for about 3-4 minutes per side until charred and tender.
Once grilled, let the steak rest for 5-10 minutes before slicing against the grain into thin strips.
In a bowl, layer the cooked quinoa or rice, charred zucchini, sliced steak, cherry tomatoes, and avocado. Drizzle with any leftover marinade if desired.
Finish with fresh basil or parsley for garnish and serve immediately.
