Grilled Steak Bowl with Herb Sauce and Zucchini Recipe

Introduction

This Grilled Steak Bowl combines tender, juicy steak with smoky grilled zucchini and a creamy herb sauce. Perfect for a satisfying weeknight dinner, it’s easy to prepare and full of fresh flavors that come together beautifully in every bite.

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, 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 them 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. Let it rest for 5–10 minutes, then slice against the grain.
5. Step 5: Build your bowl by starting with cooked rice or mashed potatoes, layering grilled zucchini on top, adding the sliced steak, and drizzling with the creamy herb sauce. Garnish with extra herbs if desired.

Tips & Variations

• For extra flavor, marinate the steak with a splash of soy sauce or balsamic vinegar before seasoning.
• Swap the zucchini for other grill-friendly vegetables like bell peppers or asparagus.
• Use Greek yogurt instead of sour cream for a tangier and lighter sauce.
• Serve with cauliflower rice for a low-carb option.
• Resting the steak after cooking ensures juicier, more tender slices.

Storage

Store leftover steak, grilled zucchini, and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat steak and vegetables gently in a skillet or microwave to avoid overcooking. The sauce is best served chilled and can be stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cut of steak for this recipe?

Yes, flank, ribeye, and sirloin all work well. Choose a cut you prefer and adjust cooking time slightly depending on thickness and desired doneness.

How do I know when the steak is done medium rare?

Use a meat thermometer to check for an internal temperature of about 130–135°F (54–57°C). The steak should feel firm but still springy when pressed.

Grilled Steak Bowl with Herb Sauce and Zucchini Recipe

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★★★★★

4.9 from 74 reviews

This Grilled Steak Bowl with Sauce & Grilled Zucchini is a flavorful and satisfying meal featuring perfectly grilled steak paired with tender, charred zucchini slices. Served over a base of rice or mashed potatoes and topped with a creamy Dijon-herb sauce, this dish combines smoky, savory, and fresh flavors for an easy yet elegant dinner option.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American

Ingredients

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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

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. Allow the steak to rest at room temperature for 15 to 20 minutes to help it cook evenly.
2. Prepare the Sauce: In a small bowl, whisk together sour cream or Greek yogurt, Dijon mustard, chopped fresh herbs, garlic powder, salt, and pepper until smooth. Cover and refrigerate the sauce to let the flavors meld.
3. Grill the Zucchini: Toss the zucchini slices with olive oil, salt, and black pepper until well coated. Heat a grill pan or outdoor grill to medium-high heat. Grill the zucchini for 2 to 3 minutes per side, until tender and lightly charred. Remove from heat and set aside.
4. Cook the Steak: Heat a grill pan or skillet over medium-high heat and add a small amount of oil to prevent sticking. Cook the steak for about 3 to 4 minutes on each side for medium-rare doneness. Adjust time depending on steak thickness or desired doneness. Once cooked, transfer the steak to a cutting board and let it rest for 5 to 10 minutes.
5. Slice and Assemble: Slice the rested steak thinly against the grain to maintain tenderness. Assemble the bowl by starting with a base of cooked rice or mashed potatoes, layering on the grilled zucchini, and adding the sliced steak on top. Drizzle generously with the creamy herb sauce and garnish with extra fresh herbs for added freshness and color.

Notes

• Resting the steak after seasoning and after cooking helps retain juices for a more tender bite.
• The creamy herb sauce can be made ahead and refrigerated for up to 2 days.
• Use your preferred fresh herbs like chives, parsley, or a mix for different flavor profiles.
• Adjust steak cook time to your preferred level of doneness.
• Rice can be substituted with mashed potatoes or quinoa for variety.

Keywords: grilled steak bowl, zucchini, creamy herb sauce, steak recipe, grilled vegetables, weeknight dinner