Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss
A hearty bowl of grilled steak, charred zucchini, and a creamy herbed sauce served over rice or mashed potatoes, perfect for weeknight dinners or casual gatherings.
Ingredients
For the Base
- 2 cups Cooked Rice or Mashed Potatoes Use your choice of cooked base.
For the Steak & Veg
- 1 pound Flank, Ribeye, or New York Strip Choose according to preference and budget.
- 2 medium Zucchini Slice into rounds or planks for grilling.
- 2 tablespoons Olive Oil For grilling the vegetables and steak.
- 1 teaspoon Garlic Powder For seasoning zucchini.
- 1 teaspoon Onion Powder For seasoning zucchini.
For the Sauce
- 1 cup Sour Cream or Greek Yogurt Use Greek yogurt for tangier flavor.
- 1 tablespoon Dijon Mustard Optional for added flavor.
- 2 tablespoons Fresh Herbs (Chives or Parsley) Chopped fresh herbs to mix into sauce.
To Serve
- Cooked rice or mashed potatoes (see base) To serve as a base.
- Sliced steak, grilled zucchini, and a dollop of sauce For the final assembly.
Instructions
Preparation
- Pat the steak dry with paper towels and trim any excess fat if necessary. Slice the zucchini into 1/4- to 1/2-inch rounds or long planks for quick grilling.
- Toss the zucchini with 1 tablespoon olive oil, 1 teaspoon garlic powder, and 1 teaspoon onion powder until evenly coated. Rub the steak with the remaining 1 tablespoon olive oil and season to taste.
Make the sauce
- In a small bowl, stir together 1 cup sour cream or Greek yogurt, 1 tablespoon Dijon mustard (optional), and 2 tablespoons chopped fresh herbs (chives or parsley). Chill while you grill.
Grill the zucchini
- Heat your grill to medium-high. Place the zucchini on the grill and cook until nicely charred and tender, about 2–4 minutes per side. Transfer to a plate.
Grill the steak
- Grill the steak over medium-high heat until it reaches your desired doneness. Let the steak rest 5–10 minutes before slicing thinly against the grain.
Assemble bowls
- Divide 2 cups cooked rice or mashed potatoes between bowls. Top with sliced steak and grilled zucchini. Add a generous dollop of the chilled herbed sauce. Serve immediately.
Notes
Bring steak to room temperature before grilling for even cooking. Use a clean, well-oiled grill grate. Store leftover components separately to maintain texture and flavor.