Grilled Steak Bowl with Sauce and Zucchini Recipe

Introduction

This Grilled Steak Bowl with Sauce and Grilled Zucchini is a flavorful and satisfying meal perfect for any night of the week. Tender, juicy steak pairs beautifully with smoky zucchini and a creamy herb sauce, all served over a bed of rice or mashed potatoes.

Ingredients

• 1 pound steak (flank, ribeye, or sirloin)
• 2 medium zucchinis, sliced into thick rounds
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh herbs (chives or parsley), chopped
• 2 cups cooked rice or mashed potatoes

Instructions

1. Step 1: Pat the steak dry and season both sides with garlic powder, onion powder, salt, and pepper. Let it rest at room temperature for 15–20 minutes.
2. Step 2: In a bowl, whisk together sour cream or Greek yogurt, Dijon mustard, chopped herbs, garlic powder, salt, and pepper. Refrigerate the sauce until ready to use.
3. Step 3: Toss zucchini slices in olive oil, salt, and pepper. Grill on medium-high heat until tender and lightly charred, about 2–3 minutes per side. Set aside.
4. Step 4: Heat a grill pan or skillet with a little oil. Cook the steak for 3–4 minutes per side for medium-rare, or longer to your desired doneness. Let the steak rest for 5–10 minutes, then slice against the grain.
5. Step 5: Assemble the bowl by starting with cooked rice or mashed potatoes. Layer the grilled zucchini, add steak slices, and drizzle with the creamy herb sauce. Garnish with extra fresh herbs if desired.

Tips & Variations

• For extra smoky flavor, use a charcoal grill or add a splash of smoked paprika to the seasoning mix.
• Substitute the steak with grilled chicken or portobello mushrooms for a different protein option.
• If fresh herbs aren’t available, dried herbs will work—just use about one-third of the amount.
• Try serving the bowl over quinoa or cauliflower rice for a lighter twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Keep the creamy herb sauce separate until ready to serve for the best texture and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, you can use other cuts like strip steak or tenderloin, but cooking times may vary slightly. Choose cuts that grill well and slice easily against the grain.

How do I know when the steak is done?

Use a meat thermometer for best results: 130°F (54°C) for medium rare, 140°F (60°C) for medium. Letting the steak rest after cooking helps the juices redistribute and improves tenderness.

Grilled Steak Bowl with Sauce and Zucchini Recipe

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★★★★★

4.9 from 91 reviews

This Grilled Steak Bowl with Sauce and Grilled Zucchini is a hearty and flavorful dish perfect for a satisfying lunch or dinner. Juicy, perfectly grilled steak pairs with tender zucchini rounds, layered over a base of comforting rice or mashed potatoes. Topped with a creamy, tangy herb sauce made from sour cream or Greek yogurt, Dijon mustard, and fresh herbs, this bowl is both simple to prepare and deliciously balanced.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak and Vegetables

• 1 pound steak (flank, ribeye, or sirloin)
• 2 medium zucchinis, sliced into thick rounds
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper

Sauce

• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh herbs (chives or parsley), chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Base

• 2 cups cooked rice or mashed potatoes

Instructions

1. Season the Steak: Pat the steak dry with paper towels. Evenly season both sides with garlic powder, onion powder, salt, and black pepper. Let the steak rest at room temperature for 15–20 minutes to absorb the flavors and ensure even cooking.
2. Prepare the Sauce: In a medium bowl, whisk together sour cream or Greek yogurt, Dijon mustard, chopped fresh herbs, garlic powder, salt, and black pepper until smooth. Cover and refrigerate the sauce until ready to use to allow the flavors to meld.
3. Grill the Zucchini: Toss the zucchini slices with olive oil, salt, and black pepper until well coated. Preheat a grill or grill pan over medium-high heat. Grill the zucchini for about 2–3 minutes per side until tender and lightly charred. Remove from heat and set aside.
4. Cook the Steak: Heat a grill pan or skillet over medium-high heat and add a small amount of oil. Cook the steak for 3–4 minutes per side to reach medium rare, or adjust time for desired doneness. Once cooked, transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing thinly against the grain.
5. Assemble the Bowl: Start with a base of cooked rice or mashed potatoes in each bowl. Layer on the grilled zucchini slices, then arrange the sliced steak on top. Drizzle generously with the creamy herb sauce and garnish with additional fresh herbs if desired. Serve immediately and enjoy.

Notes

• Letting the steak rest before cooking and after cooking helps retain juices and improves tenderness.
• You can swap the rice or mashed potatoes base with quinoa or cauliflower rice for a different texture or dietary preference.
• For a dairy-free version of the sauce, substitute sour cream or Greek yogurt with a plant-based alternative like coconut yogurt.
• Grilling the zucchini adds a smoky flavor but you can also roast or sauté if a grill is unavailable.
• Adjust seasoning in the sauce to taste by adding more mustard or herbs as preferred.

Keywords: grilled steak bowl, grilled zucchini, steak recipes, creamy herb sauce, easy dinner, healthy bowl, summer grilling