Grilled Steak Bowl with Herb Sauce and Grilled Zucchini Recipe
A hearty grilled steak bowl featuring your choice of tender steak cut, charred zucchini, and a creamy herb sauce, served over a bed of jasmine rice or mashed potatoes. This flavorful and customizable dish balances smoky grilled flavors with a tangy and fresh dressing, perfect for a satisfying weeknight meal or weekend cookout.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Steak and Vegetables
- 1 pound Flank, Ribeye, or New York Strip steak (sirloin as budget-friendly substitute)
- 2 medium Zucchini (or substitute bell peppers or asparagus)
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and freshly ground black pepper to taste
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, or a mix)
- 1/2 teaspoon Garlic Powder
- Salt and freshly ground black pepper to taste
Base
- 2 cups Cooked Jasmine Rice or Mashed Potatoes (cauliflower mash for low-carb option)
Instructions
- Preparation: Pat the steak dry using paper towels to ensure a good sear. Season generously with salt, black pepper, garlic powder, and onion powder. Allow the steak to come to room temperature by resting it for 15-20 minutes.
- Make the Herb Sauce: In a mixing bowl, whisk together sour cream or Greek yogurt, Dijon mustard, finely chopped fresh herbs, garlic powder, salt, and pepper until smooth and creamy. Refrigerate the sauce for at least 10 minutes to let the flavors meld.
- Prepare the Zucchini: Slice the zucchini into even pieces, then toss with olive oil, salt, and pepper. Heat a grill pan over medium-high heat and grill the zucchini slices for 2-3 minutes per side, until they are slightly charred and tender.
- Grill the Steak: Preheat the grill pan and add a bit of olive oil. Place the seasoned steak on the pan and cook for 3-4 minutes per side for medium-rare doneness, adjusting time if you prefer your steak more or less cooked. Remove the steak and let it rest for 5-10 minutes; this allows the juices to redistribute.
- Assemble the Bowl: Start with a base of cooked jasmine rice or mashed potatoes in your serving bowl. Arrange the grilled zucchini on top, then slice the rested steak thinly and layer over the vegetables. Drizzle the herb sauce generously over everything to finish.
Notes
- Choose your favorite steak cut based on tenderness and budget; sirloin works well as a more affordable option.
- For a dairy-free version, substitute sour cream or Greek yogurt with plant-based yogurt alternatives.
- Experiment with different vegetables such as bell peppers or asparagus if zucchini is unavailable.
- To make the dish low-carb, serve with cauliflower mash instead of rice or potatoes.
- Letting the steak rest after cooking ensures a juicy, tender bite.
Keywords: grilled steak bowl, steak recipe, grilled zucchini, herb sauce, easy dinner, weeknight meal
