Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss
A seasonal, crowd-pleasing meal featuring charred steak, grilled zucchini, and a creamy tangy sauce, perfect for warm-weather grilling or cozy dinners.
Ingredients
Main Ingredients
- 1 pound Flank, Ribeye, or New York Strip Choose your favorite cut for tenderness; sirloin is a budget-friendly substitute.
- 2 medium Zucchini Consider using bell peppers or asparagus for variation.
- 2 tablespoons Olive Oil Essential for grilling.
- 1 teaspoon Garlic Powder Provides savory depth.
- 1 teaspoon Onion Powder Offers extra flavor.
- 1 tablespoon Dijon Mustard Adds a delightful tang; optional.
- 1 cup Sour Cream or Greek Yogurt Base for creaminess; replace with plant-based yogurt for dairy-free.
- 2 tablespoons Fresh Herbs (Chives or Parsley) Mix up herbs for variation.
- 2 cups Cooked Rice or Mashed Potatoes Jasmine rice is perfect; cauliflower mash is a low-carb option.
Instructions
Preparation
- Pat the steak dry with paper towels and let it sit at room temperature for 15–20 minutes before grilling.
- Trim the zucchini ends and slice lengthwise into 1/4–1/2 inch strips or thick rounds. Toss with 1 tablespoon olive oil, a pinch of salt, and a dusting of garlic powder.
- In a bowl, combine the sour cream or Greek yogurt, Dijon mustard (if using), remaining 1 tablespoon olive oil, garlic powder, onion powder, chopped fresh herbs, and a pinch of salt and black pepper. Whisk until smooth.
- Cook your rice or prepare mashed potatoes so they’re warm when you build the bowls.
Grilling the Steak
- Preheat your grill or grill pan to medium-high. Brush the grates with oil to prevent sticking.
- Lightly oil both sides of the steak and season with salt and pepper, using garlic and onion powders for extra depth.
- Place the steak on the hot grill. For flank steak, cook 3–4 minutes per side for medium-rare; for ribeye or New York strip, sear for 3–5 minutes per side then move to indirect heat if needed.
- Use a meat thermometer to check doneness: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium.
- Remove the steak once it reaches 5–10°F below target temperature and let it rest on a tray tented loosely with foil for 8–10 minutes before slicing against the grain.
Grilling the Zucchini
- While the steak rests, place the zucchini strips on the grill and cook 2–3 minutes per side until tender and nicely charred.
Building the Bowls
- Divide the cooked rice or mashed potatoes between bowls.
- Thinly slice the rested steak against the grain into bite-sized strips and arrange over the starch.
- Add the grilled zucchini and drizzle the creamy sauce over the steak and vegetables.
- Finish with a sprinkle of fresh herbs and an optional squeeze of lemon.
Notes
A thermometer saves guesswork — aim for 125–130°F for medium-rare. Greek yogurt gives a tangy sauce; sour cream makes it silkier. Adjust seasonings to taste.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 75gProtein: 40gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 3g
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