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Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini

Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini

A hearty grilled steak bowl topped with smoky zucchini and a tangy herb sauce, perfect for weeknight dinners.
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Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 portions
Calories 620 kcal

Equipment

  • Grill pan or cast iron skillet
  • Mixing Bowls
  • Meat thermometer
  • cutting board
  • Sharp Knife

Ingredients
  

  • 1 pound flank steak or ribeye or sirloin
  • 2 medium zucchinis sliced into thick rounds, about ½-inch
  • 1 tablespoon olive oil for zucchini
  • 1-2 tablespoons olive oil for cooking steak
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup Greek yogurt or sour cream full-fat Greek yogurt recommended for extra protein
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh herbs chives or parsley, chopped
  • 2 cups cooked rice or mashed potatoes jasmine rice recommended, use pre-cooked or leftover rice

Instructions
 

  • Pat the steak completely dry with paper towels and season both sides generously with garlic powder, onion powder, salt, and pepper. Let it rest at room temperature for 15-20 minutes to ensure even cooking from edge to center.
  • While the steak rests, whisk together Greek yogurt, Dijon mustard, chopped herbs, a pinch of garlic powder, salt, and pepper in a small bowl. Refrigerate the sauce for at least 10 minutes so the flavors meld together.
  • Toss zucchini slices in 1 tablespoon olive oil, salt, and pepper until evenly coated. Heat your grill pan over medium-high heat until a drop of water sizzles immediately. Cook zucchini for 2-3 minutes per side until tender with nice char marks. Don't move them around too much or they won't get beautiful grill marks.
  • Heat the same grill pan with 1-2 tablespoons oil over high heat until smoking hot. Cook steak for 3-4 minutes per side for medium-rare (130°F internal temperature). The steak should have a deep brown crust and feel slightly firm when pressed. Let it rest for 5-10 minutes so the juices redistribute.
  • Slice the steak against the grain into thin strips for maximum tenderness. Build your bowl: start with warm rice or mashed potatoes, layer the grilled zucchini, add steak slices, and drizzle generously with the creamy herb sauce. Garnish with extra fresh herbs.

Notes

Always rest your steak after cooking to keep it juicy. Use a meat thermometer for perfect doneness (130°F for medium rare). Make the sauce ahead of time for deeper flavor. Best steak choices: flank steak, ribeye, or New York strip. Store components separately in airtight containers for up to 3 days.

Nutrition

Serving: 1bowlCalories: 620kcal
Keyword creamy sauce, Easy Recipe, Grilled Steak Bowl, Grilled Zucchini, meal prep, Steak Dinner
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