Dinner

Grilled Steak Bowl with Zucchini and Herb Yogurt Sauce Recipe

Bylina Carter February 22, 2026February 22, 2026

Introduction

This Grilled Steak Bowl with Sauce & Grilled Zucchini is a satisfying and flavorful meal perfect for any weeknight dinner. Combining tender, juicy steak with smoky grilled zucchini and a creamy herb sauce creates a delicious harmony of textures and tastes.

A white bowl holds a bed of white rice at the bottom, topped with several slices of grilled zucchini, showing dark grill marks with a glossy texture. On top of the zucchini, there are multiple slices of medium-rare steak with a deep pink center and dark charred grill lines. A creamy beige sauce with green herb bits is generously spread over the middle of the steak slices. The bowl is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Flank, Ribeye, or New York Strip steak (sirloin as a budget-friendly substitute)
2 medium Zucchini (or substitute with bell peppers or asparagus)

2 tablespoons Olive Oil
1 teaspoon Garlic Powder

1 teaspoon Onion Powder
1 tablespoon Dijon Mustard (optional)

1 cup Sour Cream or Greek Yogurt (can substitute with plant-based yogurt for dairy-free)
2 tablespoons Fresh Herbs (chives or parsley, or mixed herbs)
2 cups Cooked Rice or Mashed Potatoes (jasmine rice or cauliflower mash for low-carb)

Salt and Pepper to taste

Instructions

Step 1: Pat the steak dry with paper towels and season generously with salt, pepper, garlic powder, and onion powder. Let the steak rest at room temperature for 15-20 minutes.
Step 2: In a bowl, whisk together sour cream or Greek yogurt, Dijon mustard, fresh herbs, garlic powder, salt, and pepper until smooth. Refrigerate the sauce for at least 10 minutes to let the flavors meld.

Step 3: Slice the zucchini and toss with olive oil, salt, and pepper. Grill the zucchini for 2-3 minutes on each side until it’s softened and has nice char marks.
Step 4: Preheat a grill pan with a little olive oil. Cook the seasoned steak for 3-4 minutes on each side for medium-rare, or adjust to your preferred doneness. Let the steak rest for 5-10 minutes before slicing.
Step 5: Assemble your bowl by placing the cooked rice or mashed potatoes as a base. Top with grilled zucchini and sliced steak. Drizzle generously with the herb sauce and serve immediately.

Tips & Variations

For a dairy-free option, substitute the sour cream or Greek yogurt with a plant-based alternative.
Switch up the veggies by grilling bell peppers or asparagus for different flavors and textures.
Use cauliflower mash instead of potatoes for a low-carb, lighter bowl.

Letting the steak rest after grilling ensures juicier, more tender slices.

Storage

Store leftover steak, grilled zucchini, and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet or microwave to avoid overcooking. The sauce is best served chilled but can be brought to room temperature before serving.

How to Serve

A white bowl filled with a base layer of white rice with a soft texture, topped with a layer of grilled zucchini slices that are green with dark brown grill marks, arranged around the edges. On one side, there are several slices of medium-rare steak showing a reddish-pink center and charred dark brown edges. A creamy, light yellow sauce with green herbs is drizzled over the steak, adding a smooth texture and color contrast. The bowl is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, flank, ribeye, or New York strip are ideal for tenderness and flavor, but sirloin can be used as a more economical alternative.

How can I tell when the steak is cooked to medium-rare?

Medium-rare steak feels slightly firm but still springy when pressed, and it usually cooks for about 3-4 minutes per side on a hot grill pan, depending on thickness.