Grilled Steak Bowl with Creamy Herb Sauce and Grilled Zucchini Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
