Ingredients
Scale
- 1 pound flank steak
- 2 medium zucchinis, sliced into rounds
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- For the creamy sauce:
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
If you’re feeling adventurous, substitute the flank steak with chicken or shrimp. For a dairy-free option, try using avocado or tahini in place of the creamy sauce ingredients. It’s all about making it work for you and your family.
Instructions
- Preheat your grill to medium-high heat. Meanwhile, pat the flank steak dry with paper towels, and season generously with salt and pepper.
- In a small bowl, mix together the Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, and pepper to make the creamy sauce. Set aside.
- Brush the zucchini slices with olive oil and season with salt and pepper. Grill the zucchini for about 2-3 minutes on each side, until you see those beautiful grill marks. Remove from the grill and set aside.
- Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing thinly against the grain.
- In a large bowl, combine the cooked quinoa or rice, grilled zucchini, cherry tomatoes, and sliced steak. Drizzle the creamy sauce over the top and gently toss to combine.
- Sprinkle with crumbled feta cheese and chopped parsley before serving. Enjoy the symphony of flavors and textures!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
