Grilled Steak Bowl with Sauce and Grilled Zucchini Bliss
A flavorful grilled steak bowl with creamy herb sauce and charred zucchini, served over rice or mashed potatoes—perfect for quick dinners or customizable meal prep.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 bowls
- Category: Beef
- Method: Grill
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 pound flank, ribeye, or New York strip steak
- 2 medium zucchini, sliced
- 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
- 2 cups cooked rice or mashed potatoes
- Salt and black pepper to taste
Instructions
1. Pat the steak dry with paper towels and season with salt, pepper, garlic powder, and onion powder. Let rest at room temperature for 15–20 minutes.
2. In a bowl, whisk together sour cream or Greek yogurt, Dijon mustard, fresh herbs, garlic powder, salt, and pepper until smooth. Refrigerate for at least 10 minutes.
3. Slice zucchini and toss with olive oil, salt, and pepper. Grill for 2–3 minutes per side until softened and lightly charred.
4. Preheat a grill pan or grill with olive oil and cook the seasoned steak for 3–4 minutes per side for medium-rare, or to your preferred doneness. Let rest for 5–10 minutes before slicing.
5. Assemble bowls with a base of rice or mashed potatoes, then add grilled zucchini and sliced steak. Drizzle generously with the herb sauce before serving.
Notes
Sirloin can be used as a budget-friendly substitute for ribeye or strip steak.
Swap zucchini with bell peppers or asparagus for variation.
Use plant-based yogurt instead of sour cream for a dairy-free option.
For meal prep, store the sauce separately and add just before serving to keep ingredients fresh.