# What You'll Need:
→ Main Components
01 - 1 pound sirloin or ribeye steak
02 - 2 medium zucchinis, sliced
03 - 1 cup uncooked quinoa, rice, or farro
→ Seasoning & Oil
04 - 2 tablespoons olive oil
05 - Salt, to taste
06 - Black pepper, to taste
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon smoked paprika
→ Creamy Sauce
09 - 1/2 cup sour cream or Greek yogurt
10 - 1 tablespoon Dijon mustard
11 - 1 tablespoon chopped parsley or chives
12 - Optional: splash of lemon juice
# How to Make It:
01 - Allow steak to come to room temperature. Pat dry and coat evenly with 1 tablespoon olive oil, salt, black pepper, garlic powder, and smoked paprika.
02 - Heat grill or grill pan over high temperature.
03 - Toss sliced zucchini with 1 tablespoon olive oil and a pinch of salt until coated.
04 - Place zucchini on grill. Cook for 2 to 3 minutes per side until tender and lightly charred. Transfer to a plate.
05 - Place steak on grill. Cook for 4 to 5 minutes per side for medium-rare, adjusting time based on thickness. Remove steak and let rest for 5 to 10 minutes.
06 - Cook quinoa, rice, or farro as instructed on package in a saucepan with water or stock as preferred.
07 - In a mixing bowl, combine sour cream or Greek yogurt, Dijon mustard, remaining garlic powder, smoked paprika, salt, and chopped herbs. Add lemon juice if desired and stir until smooth.
08 - Slice rested steak thinly against the grain using a sharp knife.
09 - Arrange grains in serving bowls. Top with grilled zucchini and steak slices, then spoon over the creamy sauce.
