Ingredients
Equipment
Method
- Prepare the rice: Cook the rice according to the package directions if it is not already prepared. Keep it warm while you make the steak, zucchini and sauce.
- Make the garlic herb sauce: Whisk the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, grated garlic, parsley, chives, salt and black pepper together in a small bowl. Add cold water 1 tablespoon at a time until the sauce is creamy and easy to spoon. Refrigerate while the remaining ingredients cook.
- Season the steak: Pat the sirloin thoroughly dry with paper towels. Rub it with 1 tablespoon oil, then season both sides evenly with kosher salt, black pepper, garlic powder and smoked paprika.
- Sear the steak: Heat a heavy skillet over medium-high heat until very hot. Add the steak and leave it undisturbed for about 3 to 5 minutes, or until a dark crust forms. Turn and cook the second side until the steak reaches the desired safe internal temperature.
- For food safety, cook whole beef steak to at least 145°F (63°C), then allow it to rest for at least 3 minutes. Transfer the steak to a clean cutting board and let it rest for 5 to 10 minutes before slicing across the grain.
- Brown the zucchini: Return the skillet to medium-high heat and add the remaining tablespoon of oil. Arrange the zucchini in a single uncrowded layer and season with salt and pepper. Cook without stirring for 2 to 3 minutes, then turn and cook until the second side is golden and the centers are tender.
- If necessary, cook the zucchini in two batches so the slices brown instead of steaming. Transfer the cooked zucchini from the skillet once tender and caramelized around the edges.
- Assemble the bowls: Divide the 3 cups of cooked rice among 4 bowls, using about 3/4 cup per serving. Top each portion with browned zucchini and sliced steak.
- Spoon the chilled creamy garlic herb sauce over each bowl. Garnish with extra parsley, chives, black pepper or a lemon wedge if desired, and serve immediately.
Notes
For good browning, dry the steak well and preheat the skillet before adding it. Avoid moving the steak constantly while it sears, and always slice it across the grain after resting.
Zucchini browns best when cut into thick half-moons and cooked in a single uncrowded layer. If the pan is too small, cook it in batches to prevent excess steaming.
For a lower-carbohydrate variation, replace the rice with sautéed cauliflower rice. Flank steak, strip steak or ribeye can also replace the sirloin.
To make the sauce without mayonnaise, replace the 1/4 cup mayonnaise with an additional 1/4 cup Greek yogurt. Add a little olive oil or water if needed to loosen the consistency.
Bell peppers, mushrooms, red onion or asparagus can be cooked alongside the zucchini for additional vegetables. You can also replace the rice with chopped romaine, arugula or mixed greens for a steak salad bowl.
For meal prep, store the rice, zucchini and steak in airtight containers and keep the garlic herb sauce separately refrigerated. Refrigerate cooked food within 2 hours and use most cooked leftovers within 3 to 4 days. Reheat leftovers to 165°F (74°C), then add the cold sauce after heating.
The sauce contains dairy, egg and mustard when prepared with standard Greek yogurt, mayonnaise and Dijon mustard. Check product labels when cooking for anyone with food allergies.