Description

This Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss features tender, perfectly grilled steak paired with smoky grilled zucchini and a creamy, herbed sauce. Served over a bed of jasmine rice or mashed potatoes, it’s a flavorful and satisfying meal that balances protein, veggies, and a tangy sauce for a delicious lunch or dinner option.

Ingredients

Scale

Steak and Vegetables

1 pound Flank, Ribeye, or New York Strip steak (sirloin as budget-friendly substitute)
2 medium Zucchini (or substitute with bell peppers or asparagus)
2 tablespoons Olive Oil (for grilling)
Salt and Black Pepper (to taste)
1 teaspoon Garlic Powder
1 teaspoon Onion Powder

Sauce

1 cup Sour Cream or Greek Yogurt (or plant-based yogurt for dairy-free)
1 tablespoon Dijon Mustard (optional for tang)
2 tablespoons Fresh Herbs (Chives or Parsley)
Salt and Black Pepper (to taste)
1/2 teaspoon Garlic Powder (for added flavor)

Base

2 cups Cooked Rice (preferably Jasmine rice) or Mashed Potatoes (cauliflower mash for low-carb)

Instructions

Preparation: Begin by patting the steak dry with paper towels to remove excess moisture. Season both sides generously with salt, black pepper, garlic powder, and onion powder. Let the steak rest at room temperature for 15-20 minutes to allow the seasonings to penetrate and the steak to cook evenly.
Make the Herb Sauce: In a mixing bowl, whisk together sour cream or Greek yogurt, Dijon mustard (if using), fresh chopped herbs such as chives or parsley, garlic powder, salt, and pepper until the sauce is smooth and well combined. Cover and refrigerate for at least 10 minutes to let the flavors meld.
Prepare the Zucchini: Slice the zucchini into even pieces about 1/4 inch thick. Toss with olive oil, salt, and black pepper ensuring they are evenly coated. Set aside while you preheat the grill pan.
Grill the Zucchini: Heat a grill pan over medium-high heat and add a small amount of olive oil. Place the zucchini slices on the hot pan and grill for 2-3 minutes on each side, or until they become tender and develop nice grill marks and slight charring.
Cook the Steak: On the same grill pan preheated with olive oil, cook the seasoned steak for about 3-4 minutes per side to achieve medium-rare doneness (internal temperature around 130-135°F). Adjust time if you prefer your steak more or less cooked. Once done, remove from heat and let the steak rest for 5-10 minutes to retain its juices.
Assemble the Bowl: Place a base of cooked jasmine rice or mashed potatoes in your serving bowls. Arrange the grilled zucchini slices and thinly sliced steak on top. Drizzle generously with the prepared herb sauce. Serve immediately and enjoy the harmonious blend of smoky, savory, and creamy flavors.

Notes

For a dairy-free option, substitute sour cream/Greek yogurt with plant-based yogurt.
To keep this recipe low-carb, serve with cauliflower mash instead of rice or traditional mashed potatoes.
Use fresh herbs of your choice for variation—basil or cilantro also work well.
Letting the steak rest after cooking is crucial to keep the meat tender and juicy.
Adjust steak cooking times to suit your preferred level of doneness.
You can swap zucchini for bell peppers or asparagus to add variety to the grilled veggies.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Keywords: grilled steak bowl, grilled zucchini, herb sauce, steak recipe, easy dinner, healthy bowl, jasmine rice bowl