Grilled Steak Bowl with Creamy Herb Sauce and Grilled Zucchini Recipe

Introduction

This Grilled Steak Bowl with Creamy Sauce and Grilled Zucchini is a satisfying, flavorful meal perfect for any night of the week. The tender steak pairs beautifully with the smoky zucchini and a tangy herb sauce, all served over a comforting base of rice or mashed potatoes.

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 evenly with garlic powder, onion powder, salt, and black pepper. Let it rest at room temperature for 15 to 20 minutes to enhance the flavor.
2. Step 2: In a bowl, whisk together the sour cream or Greek yogurt, Dijon mustard, chopped herbs, a pinch of garlic powder, salt, and pepper. Refrigerate the sauce until ready to use.
3. Step 3: Toss the zucchini slices with olive oil, salt, and pepper. Grill over medium heat until tender and lightly charred, about 2 to 3 minutes per side. Set aside.
4. Step 4: Heat a grill pan or skillet lightly oiled over medium-high heat. Cook the steak for 3 to 4 minutes per side for medium-rare doneness. Remove from heat and let the steak rest for 5 to 10 minutes before slicing against the grain.
5. Step 5: To assemble the bowl, start with a base of cooked rice or mashed potatoes. Layer the grilled zucchini, add the sliced steak on top, and drizzle generously with the creamy herb sauce. Garnish with extra fresh herbs if desired.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the steak seasoning.
• Substitute the rice or mashed potatoes with quinoa or cauliflower rice for a lighter option.
• Use fresh herbs like cilantro or basil instead of chives or parsley for a different flavor profile.

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, and add fresh sauce and herbs after warming to keep the flavors bright.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, any tender cut like ribeye, sirloin, or flank works well. Adjust cooking time based on thickness and desired doneness.

What can I use instead of sour cream or Greek yogurt?

You can substitute with mayonnaise or a dairy-free alternative like cashew cream for a similar creamy texture.

Grilled Steak Bowl with Creamy Herb Sauce and Grilled Zucchini Recipe

Print Recipe

★★★★★

4.4 from 149 reviews

A flavorful and satisfying Grilled Steak Bowl featuring perfectly seasoned and grilled steak, tender charred zucchini, and a creamy herb sauce, all layered over a bed of rice or mashed potatoes. This dish combines simple grilling techniques with fresh herbs and a tangy sauce for a delicious and balanced meal.

• Author: Lena
• 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 1x2x3x

Protein & Vegetables

• 1 pound steak (flank, ribeye, or sirloin)
• 2 medium zucchinis, sliced into thick rounds

Seasonings & Oils

• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper

Creamy 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
• Salt and pepper to taste

Base

• 2 cups cooked rice or mashed potatoes

Instructions

1. Prepare the Steak: Pat the steak dry with paper towels to remove excess moisture, then 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 to let the seasoning penetrate and to ensure even cooking.
2. Make the Creamy Herb Sauce: In a small bowl, whisk together sour cream or Greek yogurt, Dijon mustard, chopped fresh herbs, garlic powder, and a pinch of salt and pepper. Mix well until smooth. Cover and refrigerate the sauce to chill while you prepare the rest of the dish.
3. Grill the Zucchini: Toss the zucchini slices with olive oil, salt, and pepper until evenly coated. Preheat a grill or grill pan over medium-high heat. Grill the zucchini rounds for 2–3 minutes on each side until they become tender and develop nice grill marks. Remove from heat and set aside.
4. Cook the Steak: Heat a grill pan or skillet over medium-high heat with a small amount of oil to prevent sticking. Place the steak on the hot pan and cook for 3–4 minutes per side for medium-rare doneness, adjusting time slightly based on thickness and preferred doneness. Once cooked, transfer the steak to a cutting board and let it rest for 5–10 minutes to redistribute the juices, then slice thinly against the grain for maximum tenderness.
5. Assemble the Bowl: Begin by placing the cooked rice or mashed potatoes at the base of your serving bowl. Layer the grilled zucchini slices on top, followed by the sliced steak. Drizzle generously with the chilled creamy herb sauce. Garnish with extra chopped herbs for freshness and serve immediately.

Notes

• Resting the steak before and after cooking is essential for juicy and tender results.
• You can swap the zucchini for other grilled vegetables like bell peppers or asparagus for variety.
• Use Greek yogurt instead of sour cream for a lighter, tangier sauce.
• The steak can be cooked to your preferred level of doneness; adjust times accordingly.
• Leftover grilled steak can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: grilled steak bowl, creamy herb sauce, grilled zucchini, steak recipe, easy dinner, grilled vegetables