Ingredients
Scale
- 1 lb (450g) flank steak or sirloin
- 2 medium zucchinis, sliced into 1/2 inch thick rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups cooked brown rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame seeds (optional)
Instructions
- In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the marinade. Marinate the steak in the mixture for at least 30 minutes, up to 2 hours.
- In a bowl, toss the zucchini rounds with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Preheat the grill to medium-high heat. Grill the marinated steak for about 4-5 minutes on each side for medium-rare. Let the steak rest for 5 minutes and slice thinly against the grain.
- Grill the zucchini rounds for about 3-4 minutes per side until tender and marked.
- Assemble the bowls starting with brown rice or quinoa, topped with grilled steak, zucchini, halved cherry tomatoes, and avocado.
- Drizzle with the marinade sauce, sprinkle with sesame seeds, and garnish with fresh cilantro. Serve with lime wedges on the side.
Notes
Adjust spices on the zucchini according to your taste. For a spicier kick, consider adding jalapeños or hot sauce.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg