Ingredients:

  • 12 oz (340g) flank steak or skirt steak
  • 2 tbsp (30ml) olive oil
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper, to taste
  • Juice of 1/2 lime
  • 2 medium zucchinis, sliced lengthwise into 1/4-inch (6mm) strips
  • 1 tbsp (15ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (120g) Greek yogurt (full-fat or 2% – avoid fat-free) or sour cream
  • 1 tbsp (15ml) mayonnaise (full-fat or light)
  • 1 tbsp (15ml) fresh lemon juice
  • 1 garlic clove, minced
  • 1 tsp fresh dill or parsley, chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • Cooked rice, cauliflower rice, or quinoa (about 1 cup/200g per serving)
  • Fresh cilantro or parsley for garnish
  • Lime wedges

Instructions:

  1. Marinate the Steak: Combine marinade ingredients in a bowl. Rub all over the steak. Marinate for at least 10 minutes (up to 1 hour in the fridge).
  2. Prep the Zucchini: Toss zucchini slices with olive oil, salt, and pepper.
  3. Make the Creamy Dream Sauce: Whisk together all sauce ingredients in a small bowl. Adjust seasonings to taste.
  4. Grill the Steak: Preheat grill to medium-high heat. Grill steak to desired doneness (about 4-5 minutes per side for medium-rare). Let rest, then slice thinly against the grain.
  5. Grill the Zucchini: Grill zucchini for 2-3 minutes per side until tender and slightly charred.
  6. Assemble the Bowls: Divide rice (or alternative) between bowls. Top with sliced steak and grilled zucchini. Drizzle generously with the Creamy Dream Sauce.
  7. Garnish and Serve: Garnish with fresh herbs and lime wedges. Serve immediately.