Name: Grilled Steak Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound flank, ribeye, New York strip, or sirloin steak; 2 medium zucchini, sliced; 2 tablespoons olive oil, divided; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon Dijon mustard (optional); 1 cup sour cream or Greek yogurt; 2 tablespoons fresh chives or parsley, chopped; Salt and black pepper, to taste; 2 cups cooked rice or mashed potatoes

Grilled Steak Bowl

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This Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss is a flavorful and customizable meal perfect for quick dinners or meal prep. Juicy grilled steak, tender charred zucchini, and a creamy herb sauce come together over a hearty base of rice or mashed potatoes.

Author: CHEF RAMSAY
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 4 bowls
Category: Beef
Method: Grilled
Cuisine: American

Ingredients

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1 pound flank, ribeye, New York strip, or sirloin steak
2 medium zucchini, sliced
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Dijon mustard (optional)
1 cup sour cream or Greek yogurt
2 tablespoons fresh chives or parsley, chopped
Salt and black pepper, to taste
2 cups cooked rice or mashed potatoes

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Instructions

1. Pat the steak dry with paper towels and season both sides with salt, pepper, garlic powder, and onion powder. Let rest at room temperature for 15–20 minutes.

2. In a mixing bowl, whisk together sour cream or Greek yogurt, Dijon mustard, fresh herbs, a pinch of garlic powder, salt, and pepper until smooth. Refrigerate for at least 10 minutes to allow flavors to develop.

3. Toss the sliced zucchini with 1 tablespoon olive oil, salt, and pepper. Grill on a preheated grill or grill pan for 2–3 minutes per side until tender and lightly charred.

4. Preheat a grill or grill pan with the remaining olive oil over medium-high heat. Cook the steak for 3–4 minutes per side for medium-rare, or to desired doneness.

5. Transfer the steak to a cutting board and let rest for 5–10 minutes before slicing against the grain.

6. Assemble each bowl with a base of cooked rice or mashed potatoes. Top with grilled zucchini and sliced steak.

7. Drizzle generously with the creamy herb sauce and serve immediately.

Notes

For meal prep, store the sauce separately to keep ingredients fresh and prevent sogginess.

Swap zucchini with bell peppers or asparagus for variation.

Use cauliflower mash instead of potatoes for a lower-carb option.

Letting the steak rest before slicing keeps it juicy and tender.

Find it online: https://cookingwithramsay.com/grilled-steak-bowl/