Description
Juicy grilled steak, charred zucchini, and a fresh corn salad topped with zesty chimichurri. A complete and satisfying meal.
Ingredients
Scale
- 2 tablespoons fresh cilantro
- 1/2 cup fresh parsley
- 2 tablespoons fresh basil
- 1/3 cup light olive oil
- 2 garlic cloves
- 1 teaspoon dried oregano leaves
- 1 tablespoon minced shallot
- 1 tablespoon fresh lemon juice
- 1 teaspoon red wine vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper flakes (optional)
- 2 tablespoons extra virgin olive oil
- 2 to 3 teaspoons minced garlic
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Italian seasoning
- 2 cups grilled corn, kernels removed from the cob
- 2 cups halved cherry tomatoes
- 1/4 cup diced red onion
- 2 cups sliced and quartered English cucumber
- 2 New York Strip or Ribeye Steaks, 1-inch thick
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 to 3 small zucchini, quartered
- Olive oil, for zucchini
- 4 cups cooked rice of your choice
- 1/2 cup crumbled feta cheese
Instructions
- Combine fresh cilantro, parsley, basil, light olive oil, garlic cloves, dried oregano, minced shallot, lemon juice, red wine vinegar, kosher salt, ground black pepper, and optional red pepper flakes in a food processor. Pulse several times until the mixture achieves a smooth consistency. Taste and adjust seasonings as desired. Add extra olive oil if a thinner consistency is preferred.
- In a small bowl, whisk together extra virgin olive oil, minced garlic, lemon juice, Italian seasoning, kosher salt, and ground black pepper until thoroughly combined. Taste and adjust salt if necessary. In a medium bowl, combine the grilled corn kernels, halved cherry tomatoes, diced red onion, and sliced cucumber. Pour the prepared dressing over the vegetables and toss to ensure an even coating. Set aside.
- Clean your grill grates and preheat the grill to high heat, aiming for a temperature between 450-550 degrees Fahrenheit. Season both sides of the New York Strip or Ribeye steaks generously with kosher salt and freshly ground black pepper. Set the seasoned steaks aside while the grill reaches the desired temperature.
- Place the seasoned steaks directly over the high heat and close the grill lid. Allow them to sear for 3-4 minutes. Flip the steaks, keeping them over direct heat, and close the lid again, cooking for another 3-4 minutes. Open the grill and check the internal temperature of the steaks using an internal meat thermometer. If the steaks have not reached your desired internal temperature (e.g., approximately 127 degrees Fahrenheit for medium-rare), move them to indirect heat until they are 3-5 degrees below your final target temperature. Remove the steaks from the grill and let them rest for 5 minutes before slicing; their internal temperature will continue to rise by about 5 degrees during this resting period.
- While the steaks are resting, drizzle the quartered zucchini with olive oil and season with kosher salt and freshly ground black pepper. Sear the zucchini on medium-high heat for 3-5 minutes, turning occasionally, until appealing char marks appear. Remove from the grill and cut into chunks.
- Divide the cooked rice, grilled zucchini, and grilled corn salad evenly among four serving bowls. Add a grilled steak to each bowl and top with your desired amount of fresh chimichurri. Optionally, garnish with crumbled feta cheese and a sprinkle of fresh cracked pepper.
Notes
- Adjust seasoning according to taste.
- Use any rice of your choice.
- Optional red pepper flakes can be omitted for less heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Grilled Steak Bowl Zucchini, Steak, Zucchini, Salad, Chimichurri