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