Dinner

Grilled Steak Bowl with Herb Sauce and Grilled Zucchini Recipe

ByJeannette Jaeger January 14, 2026January 14, 2026

Introduction

This Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss is a flavorful and satisfying meal perfect for any weeknight or special occasion. Combining tender steak, smoky grilled zucchini, and a creamy herb sauce, it’s easy to prepare and highly customizable to your taste.

A white bowl filled with a base layer of white rice, topped with grilled zucchini slices that have dark char marks and a green and yellow color. On top of the zucchini, there are thick slices of grilled steak cooked to medium rare, showing a pink center with dark brown grill marks and a slightly charred crust. The steak slices are covered with a creamy, light beige sauce speckled with green herbs, spread across the meat. The bowl sits against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Flank, Ribeye, or New York Strip (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
1 tablespoon Dijon Mustard (optional)
1 cup Sour Cream or Greek Yogurt (plant-based yogurt can be used for a dairy-free option)
2 tablespoons Fresh Herbs (chives or parsley)
2 cups Cooked Rice or Mashed Potatoes (jasmine rice is ideal; cauliflower mash is a low-carb alternative)
Salt and Pepper to taste

Instructions

Step 1: Pat the steak dry with paper towels, then season evenly with salt, pepper, garlic powder, and onion powder. Let it rest at room temperature for 15-20 minutes.
Step 2: In a bowl, whisk together sour cream or Greek yogurt, Dijon mustard, fresh herbs, garlic powder, salt, and pepper until smooth. Refrigerate for at least 10 minutes to let the flavors meld.
Step 3: Slice the zucchini and toss with olive oil, salt, and pepper. Grill on a preheated grill or grill pan for 2-3 minutes per side until softened and charred.
Step 4: Preheat a grill pan with olive oil. Cook the seasoned steak for 3-4 minutes per side for medium-rare, adjusting time to your preferred doneness. Remove from heat and let the steak rest for 5-10 minutes before slicing.
Step 5: Assemble your bowl by placing a base of rice or mashed potatoes, then top with grilled zucchini and sliced steak. Drizzle generously with the creamy herb sauce and serve immediately.

Tips & Variations

For extra flavor, marinate the steak in olive oil, garlic, and herbs for 30 minutes before cooking.
Substitute zucchini with grilled bell peppers or asparagus for different vegetable options.
Use cauliflower mash in place of potatoes for a lower-carb meal.
Swap fresh herbs with cilantro or basil to alter the herb sauce flavor profile.
If you prefer a spicier sauce, add a pinch of cayenne pepper or some chopped jalapeño.

Storage

Store leftover grilled steak, zucchini, and herb sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat steak and vegetables gently in a skillet or microwave to avoid overcooking. The herb sauce is best served cold and can be stirred before use if it separates.

How to Serve

The image shows a white bowl with four layers of food beautifully arranged. At the bottom is a light yellow grain base, with a soft texture. On top of this base, on the right side, there are two pieces of grilled steak, dark brown with clear grill marks, and sliced to reveal a pink center. On the left side of the bowl, there are slices of grilled zucchini, dark green and yellow with charred edges. The steak is topped with a thick, creamy beige sauce that has green herbs sprinkled on it. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, you can use your favorite steak cuts such as sirloin, skirt, or even filet mignon. Cooking times may vary slightly depending on the thickness and cut, so adjust accordingly.

Is there a dairy-free option for the sauce?

Absolutely. Substitute sour cream or Greek yogurt with plant-based yogurts like coconut or almond-based varieties to keep the sauce creamy and dairy-free.