Grilled Steak Bowl with Creamy Herb Sauce and Grilled Zucchini Recipe

Introduction

This grilled steak bowl combines tender, flavorful steak with smoky grilled zucchini and a creamy herb sauce. Served over your choice of rice or mashed potatoes, it’s a satisfying meal perfect for any weeknight or weekend cookout.

Ingredients

• 1 tender steak cut (such as ribeye or sirloin)
• 2 medium zucchinis
• 2 tablespoons olive oil, divided
• 1 teaspoon garlic powder, divided
• 1 teaspoon onion powder
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh herbs (chives, parsley, or a mix), chopped
• ½ cup sour cream or Greek yogurt
• 1 tablespoon Dijon mustard
• 2 cups cooked rice or mashed potatoes

Instructions

1. Step 1: Pat the steak dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder. Let the steak rest at room temperature for 15–20 minutes.
2. Step 2: In a small bowl, whisk together the sour cream or Greek yogurt, Dijon mustard, chopped fresh herbs, a pinch of garlic powder, and salt and pepper to taste. Refrigerate the sauce to allow flavors to meld.
3. Step 3: Slice the zucchinis into thick rounds. Toss them with 1 tablespoon of olive oil, salt, and pepper. Grill on a hot skillet or grill pan for 2–3 minutes per side until tender and lightly charred. Set aside.
4. Step 4: Heat the remaining olive oil in a grill pan or cast iron skillet over medium-high heat. Cook the steak for 3–4 minutes per side for medium rare, adjusting time based on thickness. Transfer to a cutting board and let rest for 5–10 minutes, then slice against the grain.
5. Step 5: Assemble the bowls by spooning warm rice or mashed potatoes into each one. Layer with grilled zucchini and sliced steak. Drizzle generously with the creamy herb sauce and garnish with extra herbs if desired.

Tips & Variations

• For extra smoky flavor, try finishing the steak on a charcoal grill if weather permits.
• Use Greek yogurt in place of sour cream for a lighter, tangier sauce.
• Swap zucchini with grilled bell peppers or asparagus for seasonal variety.
• Let the steak rest after cooking to keep it juicy and tender when sliced.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. It’s best to keep the creamy sauce separate and add it fresh when serving to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, tender cuts like ribeye, sirloin, or flank steak all work well. Adjust grilling times based on thickness and cut for best results.

What can I substitute if I don’t have fresh herbs?

Dried herbs can be used in a pinch, but reduce the amount to about one-third of fresh herbs to avoid overpowering the sauce.

Grilled Steak Bowl with Creamy Herb Sauce and Grilled Zucchini Recipe

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★★★★★

4.7 from 71 reviews

A flavorful grilled steak bowl featuring a tender, seasoned steak served with smoky grilled zucchini and a creamy herb sauce over a base of warm rice or mashed potatoes. This dish balances savory, tangy, and smoky elements for a satisfying meal.

• Author: Naya
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Steak

• 1 tender cut steak (such as ribeye, sirloin, or striploin), about 8 oz
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp olive oil (for brushing steak and cooking)

For the Grilled Zucchini

• 1 medium zucchini, sliced into thick rounds
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Creamy Herb Sauce

• 1/2 cup sour cream or Greek yogurt
• 1 tsp Dijon mustard
• 2 tbsp fresh herbs (chopped chives or parsley)
• Pinch garlic powder
• Salt and pepper, to taste

For Serving

• 2 cups cooked rice or mashed potatoes

Instructions

1. Prep the Steak: Pat the steak dry with paper towels, then season generously on both sides with salt, pepper, garlic powder, and onion powder. Let it rest at room temperature for 15–20 minutes to ensure even cooking.
2. 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, and salt and pepper to taste. Refrigerate to allow flavors to meld.
3. Grill the Zucchini: Slice the zucchini into thick rounds. Toss with olive oil, salt, and pepper. Grill on a hot skillet or grill pan for 2–3 minutes per side until tender and lightly charred. Set aside.
4. Sear the Steak: Heat a grill pan or cast iron skillet over medium-high heat. Add a drizzle of olive oil and place the steak in the pan. Cook for 3–4 minutes per side for medium rare, adjusting time based on thickness. Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing against the grain.
5. Build the Bowl: Spoon a base of warm rice or mashed potatoes into each bowl. Add grilled zucchini, then sliced steak on top. Drizzle generously with the creamy herb sauce and garnish with extra fresh herbs if desired.

Notes

• Resting the steak before and after cooking ensures juicier results.
• Use a meat thermometer to check steak doneness if unsure (130°F for medium rare).
• Substitute sour cream with Greek yogurt for a lighter sauce.
• Zucchini can be grilled outdoors or on an indoor grill pan or skillet.
• This recipe works well with mashed potatoes or any grain base like quinoa or couscous.

Keywords: grilled steak bowl, creamy herb sauce, grilled zucchini, easy steak dinner, steak with sauce, grilled vegetables, weeknight meal