Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss Recipe
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4.9 from 67 reviews
A flavorful and hearty grilled steak bowl featuring your choice of tender steak, perfectly grilled zucchini, and a creamy herb sauce served over a bed of rice or mashed potatoes. This dish combines smoky, tangy, and fresh flavors for a satisfying meal.
Total Time:35 minutes
Yield:4 servings
Ingredients
For the Steak
1 pound Flank, Ribeye, or New York Strip steak
1 teaspoon Olive Oil (for oiling the steak before grilling)
Salt and Pepper to taste
For the Zucchini
2 medium Zucchini, sliced
1 tablespoon Olive Oil
Salt and Pepper to taste
For the Sauce
2 tablespoons Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 tablespoon Dijon Mustard (optional)
1 cup Sour Cream or Greek Yogurt
2 tablespoons Fresh Herbs (Chives or Parsley), chopped
For the Base
2 cups Cooked Jasmine Rice or Mashed Potatoes
Instructions
Prepare the Sauce: In a small bowl, combine olive oil, garlic powder, onion powder, Dijon mustard, sour cream or Greek yogurt, and fresh herbs. Mix well until smooth and creamy. Refrigerate until ready to serve.
Preheat the Grill: Heat your grill to medium-high, ensuring the grates are clean and lightly oiled to prevent sticking.
Season the Steak: Rub the steak with olive oil and season generously with salt and pepper on both sides for maximum flavor.
Grill the Steak: Place the steak on the grill and cook for about 4-6 minutes per side depending on thickness, aiming for medium-rare to medium doneness. Use a meat thermometer if desired (130-140°F for medium-rare). Remove from grill and let it rest for 5-10 minutes before slicing thinly against the grain.
Grill the Zucchini: Toss zucchini slices with olive oil, salt, and pepper. Grill alongside the steak for about 3-4 minutes per side until tender and charred.
Prepare the Base: While grilling, warm up cooked jasmine rice or mashed potatoes so they are hot and ready to serve.
Assemble the Bowl: Place a generous serving of rice or mashed potatoes in bowls. Top with sliced grilled steak and grilled zucchini. Drizzle the creamy herb sauce over the top or serve on the side.
Serve and Enjoy: Garnish with extra fresh herbs if desired and serve immediately for a hearty, balanced meal.
Notes
Choose your favorite cut of steak depending on budget and preference; sirloin is more affordable yet tasty.
Substitute zucchini with grilled bell peppers or asparagus for variety.
For a dairy-free sauce, use plant-based yogurt instead of sour cream or Greek yogurt.
Use jasmine rice for a fragrant base or opt for low-carb cauliflower mash as a substitute.
Allow the steak to rest before slicing to retain juices and tenderness.
