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