Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss
A delicious and vibrant bowl featuring grilled steak, zucchini, and a herby cream sauce, perfect for weeknight 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 steak dry; rub with 1 tbsp olive oil, garlic powder, and onion powder. Season with salt and pepper.
- Let steak rest for 10–15 minutes while you heat the grill or grill pan.
- Slice zucchini lengthwise, toss with the remaining olive oil and a pinch of salt.
Cooking
- Grill steak over high heat for 3–5 minutes per side for medium-rare depending on cut thickness; let rest for 10 minutes.
- Grill zucchini until tender and charred in spots, about 2–3 minutes per side.
Assembly
- Mix sour cream or Greek yogurt with Dijon and chopped fresh herbs; season to taste.
- Slice steak against the grain, assemble over rice or mashed potatoes, and top with grilled zucchini and the herby cream.
Notes
Sometimes sear the steak, then grill the zucchini, then finish steak on indirect heat. If you like sauce, make extra. Consider squeezing lemon at the end for extra flavor.