Grilled Steak Bowl with Herb Sauce and Zucchini Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 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
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. Allow the steak to rest at room temperature for 15 to 20 minutes to help it cook evenly.
- 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.
- 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.
- 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.
- 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
