Grilled Steak Bowl with Zucchini and Herb Sauce Recipe
Introduction
This Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss combines juicy, tender steak with smoky grilled zucchini and a creamy herb sauce. It’s a flavorful, satisfying meal perfect for a weeknight dinner or weekend treat. Ready in just 40 minutes, it’s easy to prepare and customize to your taste.
Ingredients
- 1 pound Flank, Ribeye, or New York Strip steak (sirloin works as a budget-friendly substitute)
- 2 medium Zucchini (or substitute with bell peppers or asparagus)
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 tablespoon Dijon Mustard (optional)
- 1 cup Sour Cream or Greek Yogurt (plant-based yogurt can be used for dairy-free)
- 2 tablespoons Fresh Herbs (such as chives or parsley)
- 2 cups Cooked Rice or Mashed Potatoes (jasmine rice or cauliflower mash works well)
- Salt and pepper to taste
Instructions
- Step 1: Pat the steak dry with paper towels and season generously with salt, pepper, garlic powder, and onion powder. Let it rest at room temperature for 15-20 minutes to enhance flavor and even cooking.
- Step 2: In a bowl, whisk together the sour cream or Greek yogurt, Dijon mustard (if using), fresh herbs, a pinch of garlic powder, salt, and pepper until smooth. Refrigerate this herb sauce for at least 10 minutes to let the flavors meld.
- Step 3: Slice the zucchini into rounds or lengthwise strips. Toss with olive oil, salt, and pepper. Grill the zucchini over medium-high heat for 2-3 minutes per side until softened and lightly charred.
- Step 4: Preheat a grill pan with olive oil. Cook the seasoned steak for 3-4 minutes on each side for medium-rare, adjusting timing for preferred doneness. Remove steak and let it rest for 5-10 minutes before slicing.
- Step 5: Assemble your bowl by placing a base of cooked rice or mashed potatoes. Top with the grilled zucchini and sliced steak. Drizzle generously with the chilled herb sauce and serve immediately.
Tips & Variations
- Use bell peppers or asparagus instead of zucchini for a different grilled vegetable experience.
- For a low-carb version, substitute mashed potatoes or rice with cauliflower mash.
- Try mixing different fresh herbs like basil or dill in the sauce for varied flavors.
- Allowing the steak to rest before slicing helps retain its juices and tenderness.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and vegetables gently in a skillet or microwave to avoid overcooking. The sauce is best served cold or at room temperature and can be stored for up to 2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of steak?
Yes, flank, ribeye, or New York strip are ideal for tenderness and flavor, but sirloin or other cuts can also work well if cooked properly.
How do I know when the steak is done?
For medium-rare, cook the steak about 3-4 minutes per side on a hot grill pan. Use a meat thermometer if available—130-135°F (54-57°C) is ideal for medium-rare.
PrintGrilled Steak Bowl with Zucchini and Herb Sauce Recipe
A hearty and flavorful Grilled Steak Bowl featuring tender steak, charred zucchini, and a creamy herb sauce, served over a base of fluffy rice or mashed potatoes. This recipe combines easy grilling techniques with fresh herbs to create a well-balanced meal perfect for a satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Steak and Vegetables
- 1 pound Flank, Ribeye, or New York Strip steak (sirloin can be used as a budget-friendly substitute)
- 2 medium zucchini (bell peppers or asparagus can be substituted)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
Sauce
- 1 cup sour cream or Greek yogurt (plant-based yogurt for dairy-free option)
- 1 tablespoon Dijon mustard (optional)
- 2 tablespoons fresh herbs (chives or parsley)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Base
- 2 cups cooked rice (jasmine rice recommended) or mashed potatoes (cauliflower mash for low-carb option)
Instructions
- Preparation: Pat the steak dry with paper towels and season generously with salt, black pepper, garlic powder, and onion powder. Let it rest at room temperature for 15-20 minutes to enhance flavor and ensure even cooking.
- Make the Herb Sauce: In a bowl, whisk together sour cream or Greek yogurt, Dijon mustard, chopped fresh herbs, garlic powder, salt, and pepper until smooth and creamy. Cover and refrigerate for at least 10 minutes to allow flavors to meld.
- Prepare the Zucchini: Slice the zucchini into rounds or half-moons, toss with olive oil, salt, and pepper. Preheat the grill or grill pan to medium-high heat.
- Grill the Zucchini: Place the zucchini slices on the grill and cook for 2-3 minutes per side until tender and charred marks appear. Remove and set aside.
- Cook the Steak: Lightly oil a grill pan or outdoor grill. Grill the seasoned steak for 3-4 minutes per side for medium-rare doneness, adjusting time for preferred doneness. Remove steak and let it rest for 5-10 minutes to redistribute juices.
- Assemble the Bowl: Place a serving of cooked rice or mashed potatoes at the base of each bowl. Top with grilled zucchini and thinly sliced steak. Drizzle the prepared herb sauce over the top and serve immediately.
Notes
- For a dairy-free version, substitute sour cream or Greek yogurt with plant-based yogurt.
- You can swap zucchini for other grill-friendly vegetables like bell peppers or asparagus.
- Adjust steak cooking times based on preferred doneness; use a meat thermometer for precision.
- Dijon mustard in the sauce is optional but adds a pleasant tang.
- Use cauliflower mash as a low-carb alternative to regular mashed potatoes or rice.
Keywords: grilled steak bowl, steak recipe, grilled zucchini, herb sauce, easy grilling, dinner bowl, healthy steak dinner
