Grilled Steak Bowl with Creamy Herb Sauce and Grilled Zucchini Recipe

Introduction

This grilled steak bowl combines tender, flavorful steak with smoky grilled zucchini and a creamy herb sauce for a satisfying meal. Whether served over rice or mashed potatoes, it’s a simple yet impressive dish perfect for weeknight dinners or weekend gatherings.

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 in olive oil, salt, and pepper. Grill on medium heat 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, or longer to your desired doneness. Let rest for 5–10 minutes, then slice against the grain.
5. Step 5: Assemble the bowl by starting with cooked rice or mashed potatoes, layering grilled zucchini on top, adding steak slices, and drizzling with the creamy herb sauce. Garnish with extra fresh herbs if desired.

Tips & Variations

• For extra flavor, marinate the steak in olive oil and herbs for 1 hour before grilling.
• Swap zucchini for other seasonal vegetables like asparagus or bell peppers.
• Use Greek yogurt for a tangier sauce and a lighter option compared to sour cream.
• Serve with a side salad for a complete meal.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and zucchini gently in a skillet or microwave. The creamy sauce is best served fresh but can be kept refrigerated 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, sirloin, flank, or ribeye work well. Choose cuts that are good for quick grilling and slice against the grain for tenderness.

What can I serve instead of rice or mashed potatoes?

Quinoa, couscous, or roasted vegetables make excellent bases for this bowl if you want to switch things up or make it gluten-free.

Grilled Steak Bowl with Creamy Herb Sauce and Grilled Zucchini Recipe

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★★★★★

4.8 from 63 reviews

A flavorful and hearty Grilled Steak Bowl featuring tender, perfectly grilled steak slices, smoky grilled zucchini, and a creamy herb sauce served over a bed of rice or mashed potatoes. This recipe balances rich and fresh flavors with simple seasoning and quick grilling techniques, making it an ideal meal for any day.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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

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

1. Season the Steak: Pat the steak dry using paper towels to remove excess moisture. Season both sides evenly with garlic powder, onion powder, salt, and black pepper to enhance the meat’s natural flavor. Allow the steak to rest at room temperature for 15–20 minutes; this helps it cook more evenly.
2. 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 black pepper until smooth and well combined. Place the sauce in the refrigerator to chill and let the flavors meld while you prepare the other ingredients.
3. Grill the Zucchini: Toss the zucchini slices in olive oil, season with salt and black pepper. Heat a grill or grill pan to medium-high heat and grill the zucchini for about 2–3 minutes on each side, until tender and lightly charred. Remove and set aside.
4. Cook the Steak: Heat a grill pan or skillet over medium-high heat with a little oil. Cook the steak for 3–4 minutes per side for medium rare, adjusting time if you prefer your steak more or less done. Once cooked, let the steak rest for 5–10 minutes to retain juices, then slice thinly against the grain for maximum tenderness.
5. Assemble the Bowl: In serving bowls, layer the base of cooked rice or mashed potatoes. Add the grilled zucchini on top, followed by the sliced steak. Drizzle the creamy herb sauce generously over the top and garnish with extra fresh herbs for a pop of color and flavor. Serve immediately to enjoy warm.

Notes

• Use flank steak for leaner, more affordable option or ribeye for a more marbled and rich flavor.
• Resting the steak after seasoning and after cooking is crucial for flavor and juiciness.
• Greek yogurt in the sauce provides a lighter alternative to sour cream.
• Use fresh herbs like parsley or chives according to personal preference for the sauce garnish.
• Cook rice or prepare mashed potatoes ahead of time to speed up meal assembly.
• Adjust grilling times if using thicker cuts of steak or thicker zucchini slices.

Keywords: grilled steak bowl, steak recipe, grilled zucchini, creamy herb sauce, easy dinner, healthy bowl, weeknight meal