Grilled Steak Bowl with Sauce & Grilled Zucchini
Juicy grilled steak paired with smoky grilled zucchini and a creamy herb-infused sauce, served over a base of rice or mashed potatoes—a fast, easy, and versatile comfort meal perfect for busy weeknights or casual dinners.
Equipment
- Grill Pan or Grill
- Mixing bowl
- Knife
Ingredients
For the Steak
- 1 lb steak flank, ribeye, New York strip, or sirloin; seasoned with salt, pepper, garlic powder, and onion powder
- 1 tbsp olive oil for grilling
For the Grilled Zucchini
- 2 medium zucchini sliced into rounds or half-moons; tossed in olive oil, salt, and pepper
- 1 tbsp olive oil for tossing zucchini
- salt and pepper to taste, for zucchini and steak
For the Creamy Herb Sauce
- 1/2 cup sour cream or Greek yogurt
- 1 tsp Dijon mustard optional
- 1 tbsp fresh herbs chopped chives or parsley
- 1/2 tsp garlic powder
- salt and pepper to taste
For the Base
- 4 cups cooked rice or creamy mashed potatoes choose your preferred base
Instructions
- Step 1: Pat steak dry with paper towels. Season generously with salt, pepper, garlic powder, and onion powder on both sides. Let rest at room temperature for 15–20 minutes.
- Step 2: Whisk together sour cream or Greek yogurt, Dijon mustard (if using), chopped fresh herbs, garlic powder, salt, and pepper. Refrigerate for at least 10 minutes to meld flavors.
- Step 3: Slice zucchini into rounds or half-moons. Toss with olive oil, salt, and pepper. Heat grill or grill pan over medium heat and grill zucchini for 2–3 minutes per side until softened and charred.
- Step 4: Heat grill pan with olive oil over medium-high heat. Cook steak 3–4 minutes per side for medium-rare, or longer to desired doneness. Remove steak and let rest for 5–10 minutes.
- Step 5: Assemble bowl by layering cooked rice or mashed potatoes, grilled zucchini, and thinly sliced steak. Drizzle with creamy herb sauce.
Notes
For variations, swap steak for grilled chicken, tofu, or portobello mushrooms. Try different bases like quinoa or cauliflower rice. Add extra toppings like toasted nuts, sliced avocado, or arugula for texture and flavor. Store leftovers in an airtight container in the fridge for up to 3 days; keep sauce separate if possible.