# What you'll need:
→ Steak and Seasonings
01 - 1 pound sirloin steak or ribeye steak
02 - 2 tablespoons olive oil, divided
03 - Salt, to taste
04 - Black pepper, to taste
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
→ Vegetables
07 - 2 medium zucchinis, sliced into rounds
→ Grains
08 - 1 cup uncooked quinoa, rice, or farro
→ Creamy Garlic Sauce
09 - 1/2 cup sour cream or Greek yogurt
10 - 1 tablespoon Dijon mustard
11 - 1 tablespoon chopped fresh parsley or chives
12 - Optional: splash of lemon juice
# Method:
01 - Allow steak to reach room temperature. Pat dry and coat with 1 tablespoon olive oil, then season on all sides with salt, black pepper, garlic powder, and smoked paprika.
02 - Preheat a grill or grill pan over high heat until hot.
03 - Toss zucchini slices with remaining 1 tablespoon olive oil and a pinch of salt. Grill for 2 to 3 minutes per side until tender and lightly charred. Remove from heat and set aside.
04 - Grill steak for 4 to 5 minutes per side to reach medium-rare, or adjust timing for preferred doneness depending on thickness. Transfer to a cutting board and let rest 5 to 10 minutes.
05 - Prepare quinoa, rice, or farro according to package directions until tender.
06 - In a medium bowl, whisk together sour cream or Greek yogurt, Dijon mustard, garlic powder, smoked paprika, salt, parsley or chives, and optional lemon juice until smooth.
07 - Cut steak into thin slices across the grain for maximum tenderness.
08 - Layer cooked grains in bowls. Top with grilled zucchini slices and steak, then spoon the creamy garlic sauce over the top before serving.
