Grilled Steak Bowl with Sauce and Zucchini Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
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