Description
This Grilled Steak Bowl features juicy, perfectly seared steak paired with smoky grilled zucchini and a creamy herb sauce, all served over warm rice or mashed potatoes. Ready in just 35 minutes, it’s a flavorful and satisfying meal ideal for quick weeknight dinners or casual entertaining with a protein-packed, balanced combination of fresh and comforting flavors.
Ingredients
Scale
Steak and Seasoning
- 1 pound steak (flank, ribeye, or sirloin)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Vegetables
- 2 medium zucchinis, sliced into thick rounds
- 1 tablespoon olive oil
- Salt and pepper to taste (for zucchini)
Creamy Herb Sauce
- ½ cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh herbs (chives or parsley), chopped
- Pinch of garlic powder
- Salt and pepper to taste
Bowl Base
- 2 cups cooked rice or mashed potatoes
Instructions
- Season and Rest the Steak: Pat the steak dry with paper towels to remove moisture. Evenly season both sides of the steak with garlic powder, onion powder, salt, and black pepper. Let the steak rest at room temperature for 15–20 minutes to help it cook evenly and retain juiciness.
- Make the Creamy Herb Sauce: In a small bowl, whisk together sour cream or Greek yogurt, Dijon mustard, chopped fresh herbs, a pinch of garlic powder, salt, and pepper until smooth. Chill the sauce to allow flavors to meld while you cook the rest of the meal.
- Grill the Zucchini: Lightly brush the zucchini slices with olive oil and season with salt and pepper. Grill over medium-high heat for 2–3 minutes per side until tender and slightly charred, imparting a smoky flavor. Once cooked, set aside on a plate.
- Cook and Slice the Steak: Heat a grill pan or cast iron skillet with a little oil until very hot. Cook the seasoned steak for 3–4 minutes per side for medium-rare doneness, or until the internal temperature reaches 130°F. Remove from heat and let the steak rest for 5–10 minutes to lock in juices. Slice thinly against the grain to maximize tenderness.
- Assemble the Steak Bowls: Place warm cooked rice or mashed potatoes in the bottom of each bowl. Arrange the grilled zucchini slices around the edges, then top with sliced steak. Drizzle generously with the creamy herb sauce and garnish with additional fresh herbs if desired. Serve immediately for warm, flavorful bowls.
Notes
- Always rest the steak before slicing to keep it juicy and flavorful.
- Prepare the creamy herb sauce ahead of time and chill to deepen the flavors.
- Store leftovers in airtight containers in the fridge for up to 3 days.
- Reheat steak and zucchini gently on low heat or in the microwave to prevent drying out, then add fresh sauce before serving.
- For an extra flavor boost, add a squeeze of lemon or sprinkle chili flakes on the steak before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Grilling
- Cuisine: American
Keywords: easy dinner, grilled steak bowl, protein bowl, steak dinner
