Grilled Steak Bowl with Herb Sauce and Grilled Zucchini Recipe
A hearty and flavorful grilled steak bowl featuring tender steak, charred zucchini, and a creamy herb sauce served over a base of rice or mashed potatoes. This versatile recipe is perfect for meal prep and customizable with different cuts of steak and vegetables.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Steak and Vegetables
- 1 pound Flank, Ribeye, or New York Strip steak (sirloin can be used as a budget-friendly substitute)
- 2 medium Zucchini (bell peppers or asparagus can be used as alternatives)
- 2 tablespoons Olive Oil
- 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)
- 1/2 teaspoon Garlic Powder
- Salt and Pepper to taste
Base
- 2 cups Cooked Rice or Mashed Potatoes (jasmine rice recommended; cauliflower mash for low-carb option)
Instructions
- Prepare the Steak: Pat the steak dry with paper towels to ensure a good sear. Season generously with salt, pepper, garlic powder, and onion powder. Allow the steak to rest at room temperature for 15 to 20 minutes to enhance flavor and even cooking.
- Make the Herb Sauce: In a bowl, whisk together sour cream or Greek yogurt, Dijon mustard, fresh herbs, garlic powder, salt, and pepper until smooth and creamy. Refrigerate the sauce for at least 10 minutes to meld the flavors.
- Prepare the Vegetables: Slice the zucchini into even pieces. Toss them with olive oil, salt, and pepper to coat evenly. Heat a grill pan over medium-high heat and grill the zucchini slices for 2 to 3 minutes on each side until they are softened and have nice char marks.
- Grill the Steak: Preheat the grill pan with a bit of olive oil to prevent sticking. Cook the seasoned steak for approximately 3 to 4 minutes on each side for medium-rare doneness. Adjust time for preferred doneness. Remove the steak and let it rest for 5 to 10 minutes to redistribute the juices.
- Assemble the Bowl: Arrange a base of cooked rice or mashed potatoes in each bowl. Top with grilled zucchini and thinly sliced steak. Finish by drizzling the creamy herb sauce over the top for added richness and flavor.
Notes
- Perfect for meal prep; store the herb sauce separately from the steak and vegetables to prevent sogginess.
- Use different vegetable options like bell peppers or asparagus to vary the flavor and texture.
- Sourdough or green leafy salads make excellent side options to complement the bowl.
- For a dairy-free version, substitute sour cream with plant-based yogurt.
- Resting the steak after grilling helps maintain juiciness and tenderness.
Keywords: grilled steak bowl, steak recipe, grilled zucchini, herb sauce, meal prep bowl, easy steak dinner