Grilled Steak Bowl with Creamy Herb Sauce and Grilled Zucchini Recipe

Introduction

This grilled steak bowl combines juicy, perfectly cooked steak with tender grilled zucchini and a creamy herb sauce. It’s a satisfying meal that’s quick to prepare and customizable for any weeknight dinner.

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, a pinch of garlic powder, salt, and pepper. Refrigerate the sauce until ready to use.
3. Step 3: Toss zucchini slices with olive oil, salt, and pepper. Grill over 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 to your preferred doneness. Let the steak rest for 5–10 minutes, then slice against the grain.
5. Step 5: Build your bowl by starting with a base of cooked rice or mashed potatoes. Layer grilled zucchini, add the sliced steak, and drizzle with the creamy herb sauce. Garnish with extra fresh herbs if desired.

Tips & Variations

• Swap the zucchini for grilled bell peppers or asparagus for a different veggie option.
• Use Greek yogurt for a lighter sauce or sour cream for a richer flavor.
• Letting the steak rest after cooking ensures it stays juicy and tender.
• For extra flavor, marinate the steak briefly in olive oil, garlic, and herbs before seasoning.

Storage

Store leftover steak bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet to avoid drying out the steak. It’s best to keep the creamy sauce separate until serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, flank, ribeye, or sirloin work well, but you can use any cut you prefer. Adjust cooking times based on thickness and desired doneness.

What can I substitute for fresh herbs?

If fresh herbs aren’t available, use 1 teaspoon of dried herbs such as parsley or chives. Add them to the sauce and adjust seasoning to taste.

Grilled Steak Bowl with Creamy Herb Sauce and Grilled Zucchini Recipe

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★★★★★

4.6 from 89 reviews

This Grilled Steak Bowl features tender, perfectly seared steak paired with smoky grilled zucchini and served over a comforting base of rice or mashed potatoes. Finished with a creamy, tangy herb sauce, this recipe offers a flavorful and balanced meal that’s easy to prepare and perfect for any weeknight dinner.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 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

Creamy Herb 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. Season both sides evenly with garlic powder, onion powder, salt, and black pepper. Let it rest at room temperature for 15 to 20 minutes to enhance flavor and ensure even cooking.
2. Prepare the Creamy Herb Sauce. In a medium bowl, whisk together sour cream or Greek yogurt, Dijon mustard, chopped fresh herbs, garlic powder, salt, and pepper. Cover and refrigerate the sauce until ready to serve, allowing flavors to meld.
3. Grill the Zucchini. Toss zucchini slices with olive oil, salt, and black pepper. Preheat a grill or grill pan over medium-high heat. Grill zucchini slices for about 2 to 3 minutes per side or until tender and lightly charred. Remove and set aside.
4. Cook the Steak. Heat a grill pan or skillet over medium-high heat with a small amount of oil. Cook the steak for 3 to 4 minutes on each side for medium rare doneness, adjusting time for desired doneness. Remove the steak and let it rest for 5 to 10 minutes to retain juices. Slice the steak thinly against the grain.
5. Assemble the Bowl. Start by placing cooked rice or mashed potatoes in a serving bowl. Layer with grilled zucchini slices, then top with sliced steak. Drizzle generously with the creamy herb sauce and garnish with additional fresh herbs if desired. Serve immediately.

Notes

• For best results, use a meat thermometer to ensure desired steak doneness: 130°F for medium rare.
• You can substitute sour cream with Greek yogurt for a lighter sauce variation.
• Feel free to customize the herbs in the sauce according to your preference, such as cilantro or basil.
• If you don’t have a grill or grill pan, you can roast the zucchini in the oven at 425°F for 10-12 minutes, turning halfway through.
• Resting steak after cooking is essential to keep it juicy and tender.

Keywords: grilled steak bowl, creamy herb sauce, grilled zucchini, steak recipe, healthy steak bowl, easy dinner bowl