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Grilled Steak Bowl with Creamy Herb Sauce and Grilled Zucchini Recipe

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★★★★★

4.9 from 137 reviews

This Grilled Steak Bowl features tender, perfectly seared steak paired with smoky grilled zucchini, served over a bed of fluffy rice or creamy mashed potatoes. Topped with a luscious, herb-infused creamy sauce made from sour cream or Greek yogurt and Dijon mustard, it’s a well-balanced, hearty meal that combines satisfying flavors and simple grilling techniques for a quick yet delicious dinner option.

Ingredients

Scale

Steak and Vegetables

  • 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

Creamy Herb Sauce

  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh herbs (chives or parsley), chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Base

  • 2 cups cooked rice or mashed potatoes

Instructions

  1. Season the Steak: Pat the steak dry with paper towels and evenly season both sides with garlic powder, onion powder, salt, and black pepper. Allow the steak to rest at room temperature for 15 to 20 minutes to enhance the flavor and even cooking.
  2. Prepare the Creamy Herb Sauce: In a medium bowl, whisk together the sour cream or Greek yogurt, Dijon mustard, chopped fresh herbs, garlic powder, salt, and black pepper until smooth and well combined. Cover and refrigerate the sauce to let the flavors meld while you prepare the rest of the dish.
  3. Grill the Zucchini: Toss the zucchini slices with olive oil, salt, and pepper to coat evenly. Preheat a grill or grill pan over medium-high heat. Place the zucchini rounds on the grill and cook for about 2 to 3 minutes on each side, until they are tender and have nice grill marks. Remove from heat and set aside.
  4. Cook the Steak: Heat a grill pan or heavy skillet over medium-high heat and add a small amount of oil to prevent sticking. Cook the steak for 3 to 4 minutes per side for medium-rare doneness, adjusting time slightly for thickness or desired doneness. Once cooked, transfer the steak to a plate and let it rest for 5 to 10 minutes to allow juices to redistribute. Slice against the grain into thin strips.
  5. Assemble the Bowl: Start by placing cooked rice or mashed potatoes at the base of each serving bowl. Layer grilled zucchini slices on top, followed by the sliced steak. Drizzle generously with the creamy herb sauce and garnish with additional fresh herbs if desired. Serve immediately to enjoy the layers of flavor and texture.

Notes

  • To ensure even cooking, let the steak rest at room temperature before grilling.
  • Feel free to use either sour cream or Greek yogurt in the sauce depending on your preference for tanginess and creaminess.
  • If you don’t have a grill pan, a regular skillet or outdoor grill will work fine.
  • Adjust seasoning in the sauce to taste; adding lemon juice can brighten the flavors.
  • This dish pairs well with a crisp green salad or steamed vegetables for a complete meal.

Keywords: grilled steak bowl, creamy sauce, grilled zucchini, steak recipe, easy dinner, summer grilling

Find it online: https://dinewithdylan.com/grilled-steak-bowl-with-creamy-herb-sauce-and-grilled-zucchini-recipe/