Grilled Steak Bowl with Herb Sauce and Grilled Zucchini Recipe
A flavorful grilled steak bowl featuring your choice of tender steak cut, complemented by smoky grilled zucchini and a creamy herb sauce. Served over a base of fluffy jasmine rice or comforting mashed potatoes, this dish balances savory, tangy, and fresh elements for a satisfying meal perfect for any dinner occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 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 can be used as a budget-friendly substitute)
- 2 medium Zucchini (optionally 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
Sauce
- 1 cup Sour Cream or Greek Yogurt (use plant-based yogurt for dairy-free option)
- 1 tablespoon Dijon Mustard (optional for tanginess)
- 2 tablespoons Fresh Herbs (such as chives or parsley)
- 1/2 teaspoon Garlic Powder
- Salt and freshly ground black pepper, to taste
Base
- 2 cups Cooked Jasmine Rice or Mashed Potatoes (cauliflower mash as a low-carb alternative)
Instructions
- Preparation: Pat the steak dry thoroughly with paper towels to ensure a good sear. Season it generously with salt, pepper, garlic powder, and onion powder. Allow the steak to rest at room temperature for 15-20 minutes to enhance flavor and even cooking.
- Make the Herb Sauce: In a medium bowl, whisk together sour cream or Greek yogurt, Dijon mustard, fresh herbs, garlic powder, salt, and pepper until the mixture is smooth and creamy. Place the sauce in the refrigerator to chill for at least 10 minutes, allowing flavors to meld.
- Prepare the Zucchini: Slice the zucchini into evenly sized pieces. Toss them with olive oil and season with salt and pepper. Place on a preheated grill or grill pan. Grill zucchini for about 2-3 minutes per side, until tender and marked with char lines.
- Cook the Steak: Heat a grill pan over medium-high heat and brush with olive oil. Grill the seasoned steak for 3-4 minutes on each side for medium-rare, adjusting time for preferred doneness. Once cooked, let the steak rest for 5-10 minutes to allow juices to redistribute.
- Assemble the Bowl: Begin with a base of cooked jasmine rice or mashed potatoes in each serving bowl. Top evenly with grilled zucchini slices and thinly sliced steak. Drizzle the prepared herb sauce over the assembled ingredients for a creamy, flavorful finish.
Notes
- Resting the steak before and after cooking is crucial for juicy, tender results.
- For a dairy-free option, substitute the sour cream or Greek yogurt with plant-based yogurt.
- Feel free to swap zucchini for other vegetables like asparagus or bell peppers depending on seasonality and preference.
- Cauliflower mash is a great low-carb alternative to traditional mashed potatoes.
- Dijon mustard in the sauce is optional but adds a nice tangy depth.
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