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https://tastyfunrecipes.com/grilled-steak-bowl-with-sauce-grilled-zucchini/

Grilled Steak Bowl with Zucchini Sauce for Flavor Lovers

Discover a delightful Grilled Steak Bowl topped with a creamy zucchini sauce, perfect for flavor lovers and ideal for dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowl
Course: Lunch
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • ⅓ cup Sun-dried Tomatoes Adds a tangy sweetness and vibrant flavor; substitute with roasted red peppers for a different taste.
  • 2 tbsp Sun-dried Tomato Oil Used for sautéing, enhancing the dish's flavor; can be replaced with olive oil if unavailable.
  • 2 tbsp Heavy Cream Creates a creamy texture in the sauce; can substitute with half-and-half for a lighter option.
  • 1½ tbsp Fresh Basil Adds freshness; can substitute with parsley or omit if desired.
  • 2 tbsp Parmesan Cheese Provides a savory umami flavor; nutritional yeast works as a vegan substitute.
For the Broccoli
  • 4 cups Broccoli Florets Provides a fresh, crisp texture; green beans or asparagus can be used for variety.
  • ¼ small Yellow Onion Offers sweetness and depth of flavor; white or red onions can be substituted.
  • 1 clove Garlic Adds aromatic flavor; garlic powder (½ tsp) can be used if fresh is not available.
For the Seasoning
  • ½ tsp Italian Seasoning Adds a blend of herbs that complement the overall flavor; use a mix of oregano and basil if necessary.
  • ¼ tsp Paprika Imparts subtle sweetness and color; smoked paprika adds a different depth.
  • pinch Crushed Red Pepper Provides heat; omit for a milder flavor or replace with black pepper.
  • Sea Salt and Black Pepper To taste; enhances all flavors.
For the Broth
  • ½ cup Broth Adds moisture and flavor to the sauce; use low-sodium varieties for a healthier option.

Equipment

  • Skillet
  • Serving Bowl

Method
 

Step-by-Step Instructions
  1. Step 1: Heat 1 tablespoon of sun-dried tomato oil in a large skillet over medium-high heat. Add 4 cups of broccoli florets to the pan. Cook undisturbed for about 3 minutes until slight charring appears.
  2. Step 2: Stir the broccoli and continue cooking for an additional 2-3 minutes until florets are bright green and still crisp. Transfer to a plate.
  3. Step 3: In the same skillet, add 1 tablespoon of sun-dried tomato oil. Sauté ¼ small diced yellow onion for 3 minutes until softened.
  4. Step 4: Add ⅓ cup of chopped sundried tomatoes, 1 minced garlic clove, ½ teaspoon of Italian seasoning, ¼ teaspoon of paprika, and a pinch of crushed red pepper. Cook for 30 seconds.
  5. Step 5: Pour in ½ cup plus 2 tablespoons of broth and 2 tablespoons of heavy cream. Add 2 tablespoons of parmesan cheese and 1 tablespoon of chopped fresh basil. Season with salt and pepper to taste.
  6. Step 6: Return the sautéed broccoli to the skillet and toss to coat with the sauce. Cook for an additional 2-3 minutes.
  7. Step 7: Transfer to a serving bowl, garnish with remaining chopped basil and additional parmesan cheese. Serve hot.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 12gProtein: 7gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for long-term storage for up to 3 months. Reheat gently to preserve sauce texture.

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