Description
A flavorful and satisfying grilled steak bowl featuring tender steak, charred zucchini, and a creamy herb sauce. This versatile recipe uses your choice of steak cut and offers options for sides like jasmine rice or mashed potatoes, making it perfect for a hearty lunch or dinner with a delightful grilled twist.
Ingredients
Scale
Steak and Vegetables
- 1 pound Flank, Ribeye, or New York Strip steak (sirloin as a budget-friendly substitute)
- 2 medium Zucchini (bell peppers or asparagus can be used as alternatives)
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and black pepper, to taste
Sauce
- 1 cup Sour Cream or Greek Yogurt (plant-based yogurt for dairy-free option)
- 1 tablespoon Dijon Mustard (optional)
- 2 tablespoons Fresh Herbs (chives or parsley)
- 1/2 teaspoon Garlic Powder
- Salt and black pepper, to taste
Base
- 2 cups Cooked Rice (preferably jasmine rice) or Mashed Potatoes (cauliflower mash for low-carb option)
Instructions
- Preparation: Pat the steak dry using paper towels. Season both sides generously with salt, black pepper, garlic powder, and onion powder. Allow the steak to rest at room temperature for 15 to 20 minutes; this helps the meat cook evenly.
- Make the Herb Sauce: In a bowl, whisk together sour cream or Greek yogurt, Dijon mustard (if using), chopped fresh herbs, garlic powder, salt, and pepper until smooth and well combined. Refrigerate for at least 10 minutes to meld the flavors.
- Prepare the Zucchini: Slice the zucchini into rounds or lengthwise strips. Toss them with olive oil, salt, and pepper to coat evenly. Set up a grill pan over medium-high heat and grill the zucchini for about 2 to 3 minutes per side until softened and slightly charred.
- Cook the Steak: Heat a grill pan over medium-high heat and brush with olive oil. Place the seasoned steak onto the hot pan and grill for approximately 3 to 4 minutes per side to achieve medium-rare doneness. Once cooked, remove the steak from the pan and let it rest for 5 to 10 minutes to retain juices.
- Assemble the Bowl: Start with a base of cooked jasmine rice or mashed potatoes in your serving bowls. Top with grilled zucchini slices and thinly slice the rested steak against the grain, placing the pieces atop the veggies. Drizzle generously with the prepared herb sauce for a creamy, flavorful finish.
Notes
- You can substitute the steak cut with sirloin for a more budget-friendly option.
- Vegetables like bell peppers or asparagus work well as alternatives to zucchini.
- For a dairy-free version, use plant-based yogurt instead of sour cream or Greek yogurt.
- Cauliflower mash is a great low-carb option in place of mashed potatoes.
- Adjust steak cooking time according to your preferred doneness level.
- Letting the steak rest after cooking is crucial for maintaining juiciness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Keywords: grilled steak bowl, grilled zucchini, herb sauce, steak recipe, easy dinner, healthy steak bowl
