Description
This Grilled Steak Bowl with Sauce & Grilled Zucchini is a flavorful and hearty meal perfect for a quick and satisfying dinner. Featuring your choice of tender steak grilled to perfection, accompanied by smoky grilled zucchini, and served over fluffy rice or creamy mashed potatoes, this dish is elevated with a tangy herb sauce made from sour cream or Greek yogurt and fresh herbs. This balanced bowl combines savory, fresh, and creamy elements for a well-rounded meal that’s easy to prepare in about 40 minutes.
Ingredients
Steak and Vegetables
- 1 pound Flank, Ribeye, or New York Strip steak (sirloin works as a budget-friendly substitute)
- 2 medium Zucchini
- 2 tablespoons Olive Oil
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
Sauce
- 1 cup Sour Cream or Greek Yogurt (plant-based yogurt can be used for dairy-free option)
- 1 tablespoon Dijon Mustard (optional)
- 2 tablespoons Fresh Herbs (Chives or Parsley)
- 1/2 teaspoon Garlic Powder
- Salt, to taste
- Pepper, to taste
Base
- 2 cups Cooked Rice (Jasmine recommended) or Mashed Potatoes (cauliflower mash is a low-carb alternative)
Instructions
- Preparation: Pat the steak dry using paper towels to remove excess moisture which helps in better searing. Season the steak generously with salt, pepper, garlic powder, and onion powder. Allow it to rest at room temperature for 15 to 20 minutes to ensure even cooking.
- Make the Herb Sauce: In a mixing bowl, whisk together sour cream or Greek yogurt, Dijon mustard if using, finely chopped fresh herbs, garlic powder, salt, and pepper until the mixture is smooth and creamy. Cover the sauce and refrigerate for at least 10 minutes to meld flavors.
- Prepare and Grill the Zucchini: Slice the zucchini into even pieces. Toss them with olive oil, salt, and pepper to coat evenly. Heat your grill or grill pan to medium-high and grill the zucchini slices for 2 to 3 minutes on each side until they develop a tender texture and pleasant char marks.
- Grill the Steak: Preheat a grill pan over medium-high heat and add a little olive oil to prevent sticking. Cook the seasoned steak for about 3 to 4 minutes on each side, aiming for medium-rare doneness. Adjust timing slightly for your preferred level of doneness. Once cooked, transfer the steak to a plate and let it rest for 5 to 10 minutes to allow the juices to redistribute.
- Assemble the Bowl: Start by placing your choice of cooked rice or mashed potatoes as the base. Arrange the grilled zucchini on top, then slice the rested steak thinly and add it over the vegetables. Drizzle the prepared herb sauce generously over the entire bowl for extra flavor.
Notes
- You can substitute zucchini with bell peppers or asparagus as alternative grilled vegetables.
- Using Greek yogurt instead of sour cream lightens the sauce while keeping creaminess.
- For a low-carb option, serve with cauliflower mash instead of rice or potatoes.
- Allowing steak to rest after grilling is crucial to retain juices and tenderness.
- This recipe works well with any preferred tender steak cut, adjust cooking times accordingly.
