Grilled Steak Bowl with Creamy Herb Sauce and Grilled Zucchini Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
