Grilled Steak Bowl with Herb Sauce and Grilled Zucchini Recipe
This Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss is a delicious, balanced meal featuring tender grilled steak paired with charred zucchini and a creamy herb sauce. Served over a comforting base of jasmine rice or mashed potatoes, this recipe offers a perfect blend of smoky, savory, and fresh flavors. Ideal for a satisfying weeknight dinner, it combines simple grilling techniques with vibrant, wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 to 3 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Steak and Vegetables
- 1 pound Flank, Ribeye, or New York Strip steak (or sirloin as a budget-friendly substitute)
- 2 medium Zucchini (can substitute with bell peppers or asparagus)
- 2 tablespoons Olive Oil
- Salt and black pepper, to taste
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
Herb Sauce
- 1 cup Sour Cream or Greek Yogurt (plant-based yogurt for dairy-free option)
- 1 tablespoon Dijon Mustard (optional)
- 2 tablespoons Fresh Herbs (chives or parsley)
- 1/4 teaspoon Garlic Powder
- Salt and black pepper, to taste
Base
- 2 cups Cooked Jasmine Rice or Mashed Potatoes (cauliflower mash for low-carb option)
Instructions
- Pat and Season the Steak: Pat the steak dry with paper towels to remove excess moisture. Season both sides generously with salt, pepper, garlic powder, and onion powder. Let the steak rest at room temperature for 15-20 minutes to enhance flavor absorption and allow for more even cooking.
- Prepare the Herb Sauce: In a bowl, whisk together the sour cream or Greek yogurt, Dijon mustard, freshly chopped herbs, garlic powder, salt, and pepper until smooth and well combined. Cover and refrigerate for at least 10 minutes to let the flavors meld.
- Prepare and Grill the Zucchini: Slice the zucchini into medium-thick rounds, then toss with olive oil, salt, and pepper. Heat the grill pan over medium-high heat and grill the zucchini slices for 2-3 minutes on each side, or until softened and nicely charred.
- Grill the Steak: Preheat the grill pan with a little olive oil over medium-high heat. Place the seasoned steak on the pan and cook for 3-4 minutes per side for medium-rare doneness, adjusting time if thicker or thinner. Once cooked, remove the steak and let it rest for 5-10 minutes to redistribute juices.
- Assemble the Bowl: On a serving bowl or plate, spread a base of jasmine rice or mashed potatoes. Layer with grilled zucchini slices and sliced steak cut against the grain. Drizzle generously with the chilled herb sauce.
Notes
- Letting the steak rest after seasoning and after cooking is key for juiciness and flavor.
- For a dairy-free sauce, substitute sour cream or Greek yogurt with plant-based yogurt.
- Feel free to swap zucchini with other grill-friendly vegetables like bell peppers or asparagus.
- Adjust the herb sauce seasoning according to your preference; adding lemon juice can brighten the flavor.
- Use a meat thermometer to ensure steak reaches desired doneness (135°F for medium-rare).
Keywords: grilled steak bowl, grilled zucchini, herb sauce, steak recipe, healthy dinner, easy grilling, steak and vegetables
