Description
A flavorful and satisfying Grilled Steak Bowl featuring tender, seasoned steak and charred zucchini, served over a bed of fluffy rice or creamy mashed potatoes, complemented by a tangy herb-infused sauce. Perfect for a wholesome and balanced meal with a delightful mix of textures and flavors.
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 black pepper to taste
Sauce
- 1 cup Sour Cream or Greek Yogurt (plant-based yogurt for dairy-free)
- 1 tablespoon Dijon Mustard (optional)
- 2 tablespoons Fresh Herbs (chives or parsley)
- 1/2 teaspoon Garlic Powder
- Salt and black pepper to taste
Base
- 2 cups Cooked Rice (preferably jasmine rice) or Mashed Potatoes (cauliflower mash as low-carb option)
Instructions
- Preparation: Pat the steak dry with paper towels, then season it evenly with salt, black pepper, garlic powder, and onion powder. Allow the steak to rest at room temperature for 15 to 20 minutes to enhance flavor and tenderness.
- 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 black pepper until smooth and well combined. Cover and refrigerate for at least 10 minutes to let flavors meld.
- Prepare and Grill the Zucchini: Slice the zucchini into evenly sized pieces. Toss with olive oil, salt, and pepper. Grill on a hot grill pan or outdoor grill for 2 to 3 minutes per side until they are slightly softened and have a nice char.
- Grill the Steak: Preheat a grill pan or outdoor grill and brush with olive oil. Place the seasoned steak on the grill and cook for 3 to 4 minutes on each side for medium-rare doneness. Adjust time according to preferred doneness. Remove steak and let it rest for 5 to 10 minutes to retain juices.
- Assemble the Steak Bowls: Divide cooked rice or mashed potatoes into four bowls as the base. Top each bowl with grilled zucchini slices and thinly sliced steak. Drizzle the prepared herb sauce generously over the top to finish.
Notes
- Letting the steak rest before and after grilling ensures juicier and more tender meat.
- You can substitute zucchini with other grill-friendly vegetables like bell peppers or asparagus for variety.
- Use cauliflower mash instead of potatoes for a lower-carb option.
- The sauce can be made dairy-free by using plant-based yogurt alternatives.
- Adjust seasoning and herbs in the sauce to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Keywords: grilled steak bowl, steak recipe, grilled zucchini, dinner bowl, easy grilling recipes, healthy steak meal
