Grilled Steak Bowl with Herb Sauce and Grilled Zucchini Recipe
This Grilled Steak Bowl with Sauce & Grilled Zucchini is a flavorful and balanced meal featuring a perfectly grilled steak paired with charred zucchini and a creamy herb sauce. Served over jasmine rice or mashed potatoes, this dish combines savory spices and fresh herbs making it a delightful dinner option that’s both satisfying and easy to prepare.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 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 as a budget-friendly substitute)
- 2 medium Zucchini (or substitute with 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 (can be replaced with plant-based yogurt for dairy-free)
- 1 tablespoon Dijon Mustard (optional)
- 2 tablespoons Fresh Herbs (chives or parsley; mix for variation)
- 1/2 teaspoon Garlic Powder
- Salt and freshly ground black pepper, to taste
Base
- 2 cups Cooked Rice (jasmine preferred) or Mashed Potatoes (cauliflower mash as a low-carb alternative)
Instructions
- Preparation: Pat the steak dry using paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder. Let the steak rest at room temperature for 15 to 20 minutes to enhance flavor and ensure even cooking.
- Make the Herb Sauce: In a mixing bowl, whisk together sour cream or Greek yogurt, dijon mustard (if using), chopped fresh herbs, garlic powder, salt, and pepper until fully combined and smooth. Cover and refrigerate the sauce for at least 10 minutes to allow the flavors to blend.
- Prepare the Zucchini: Slice the zucchini into rounds or lengthwise strips. Toss the slices in olive oil, then season with salt and pepper. Heat a grill pan over medium-high heat and grill the zucchini for 2 to 3 minutes per side until tender and nicely charred. Remove and set aside.
- Grill the Steak: Preheat the grill pan with a bit of olive oil over medium-high heat. Place the seasoned steak on the pan and cook for 3 to 4 minutes on each side to achieve medium-rare doneness. Adjust cooking time to your preferred level of doneness. Once cooked, transfer the steak to a cutting board and let it rest for 5 to 10 minutes to retain juices.
- Assemble the Bowl: Place a base of cooked rice or mashed potatoes in bowls. Arrange the grilled zucchini on top, followed by thinly sliced steak. Drizzle generously with the chilled herb sauce before serving.
Notes
- For a dairy-free version, replace sour cream or Greek yogurt with plant-based yogurt.
- Substitute zucchini with bell peppers or asparagus if preferred.
- Use cauliflower mash instead of mashed potatoes for a low-carb option.
- Letting the steak rest after seasoning and after grilling enhances tenderness and flavor.
- Adjust herb sauce ingredients to taste, adding more mustard or herbs for a stronger flavor.
Keywords: grilled steak bowl, grilled zucchini, steak recipe, herb sauce, easy dinner, grilled vegetables, healthy dinner bowl
