Ingredients:

  • 1 lb sirloin steak
  • 2 medium zucchinis, sliced into 1/2 inch planks
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup non-fat Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh chives, minced
  • 1 tsp lemon juice
  • 1 clove garlic, grated
  • 2 cups cooked quinoa

Instructions:

  1. Pat the sirloin steak completely dry with paper towels. Rub the avocado oil over the steak and zucchini slices, then toss with the paprika, garlic powder, salt, and pepper until everything is coated.
  2. In a small bowl, whisk the Greek yogurt, Dijon, chives, lemon juice, and grated garlic. Set this aside in the fridge to let the flavors meld while you cook.
  3. Heat your grill or skillet over medium high heat. You'll know it's ready when a drop of water flicked onto the surface dances and evaporates instantly.
  4. Place the zucchini planks down first. Grill for 3-4 minutes per side until deep char marks appear and they soften slightly. Remove and set aside.
  5. Place the sirloin on the heat. Cook for 4-5 minutes per side until a dark, mahogany crust forms. For medium rare, aim for an internal temp of 135°F (57°C).
  6. Move the steak to a cutting board and let it sit for at least 5 minutes. Slicing too early lets the juice escape.
  7. Divide the cooked quinoa between two bowls. Slice the steak against the grain into thin strips and arrange over the quinoa with the grilled zucchini.
  8. Drizzle a generous amount of the yogurt sauce over the steak. Garnish with extra chives if you're feeling fancy.