Grilled Steak Bowl with Herb Sauce and Zucchini Recipe
This Grilled Steak Bowl features perfectly seasoned and grilled steak paired with tender, charred zucchini slices and a creamy herb sauce, all served over a bed of fluffy rice or mashed potatoes. It’s a hearty and flavorful meal perfect for a satisfying lunch or dinner.
- 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 Zucchini
- 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
Creamy Herb Sauce
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh herbs (chives or parsley), chopped
- 1/4 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 to ensure proper searing. Season both sides evenly with garlic powder, onion powder, salt, and black pepper. Allow the steak to rest at room temperature for 15–20 minutes, which helps it cook more evenly.
- Prepare the Creamy Herb Sauce: In a mixing bowl, whisk together sour cream or Greek yogurt, Dijon mustard, chopped fresh herbs, garlic powder, salt, and pepper until smooth. Place the sauce in the refrigerator to chill and allow flavors to meld.
- Grill the Zucchini: Toss the zucchini slices with olive oil, salt, and pepper to coat evenly. Heat a grill or grill pan over medium-high heat. Grill the zucchini slices for about 2–3 minutes on each side until they are tender and have lovely grill marks. Remove from heat and set aside.
- Cook the Steak: Heat a grill pan or skillet over medium-high heat with a small amount of oil to prevent sticking. Cook the steak for 3–4 minutes per side for medium rare doneness. Adjust cooking time if you prefer more or less done. Once cooked, transfer the steak to a plate and let it rest for 5–10 minutes to allow juices to redistribute.
- Slice the Steak: After resting, slice the steak thinly against the grain to maximize tenderness.
- Assemble the Bowl: Start with a base of cooked rice or mashed potatoes in each bowl. Layer on the grilled zucchini slices, then add the sliced steak. Drizzle generously with the creamy herb sauce and garnish with extra fresh herbs for freshness and color.
Notes
- Choose your favorite cut of steak based on preference and budget; flank steak is lean and flavorful, ribeye is richer and marbled, while sirloin is a good balance.
- For a lighter sauce, use Greek yogurt instead of sour cream.
- If you don’t have a grill pan, use a regular skillet and sear the zucchini and steak on the stovetop.
- Resting the steak after cooking is critical to keep it juicy.
- Herb substitutes like cilantro or basil can add a different flavor twist to the sauce.
- This recipe is easily customizable by swapping rice or mashed potatoes with quinoa or cauliflower rice for a low-carb option.
Keywords: grilled steak bowl, grilled zucchini, creamy herb sauce, steak recipe, easy dinner, summer bowl
