Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss
Elevate your weeknight meal with this vibrant Grilled Steak Bowl, a perfect harmony of juicy, perfectly grilled steak, tender charred zucchini, and a zesty herb-infused sauce. It’s a complete and satisfying dish that feels gourmet yet comes together with impressive ease, making it ideal for both a quick dinner or sophisticated entertaining. Each bite offers a delightful balance of savory, fresh, and creamy textures.
Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 minutes
Servings
2-3 servings
Keywords
Why This Recipe Delivers
- A perfectly balanced meal with protein, vegetables, and a flavorful base.
- Quick to prepare, making it an ideal choice for busy weeknights.
- Customizable with various cuts of steak, vegetables, and bases to suit your preference.
- Packed with fresh flavors and satisfying textures in every bite.
- An impressive dish that's surprisingly simple to execute for any home cook.
Ingredients
- For the Steak: 450 grams (1 pound) Flank, Ribeye, or New York Strip steak (choose your favorite cut for tenderness; sirloin is a budget-friendly substitute)
- For the Zucchini: 2 medium Zucchini (approx. 400-500 grams or 14-18 ounces; consider using bell peppers or asparagus for variation)
- For the Sauce: 30 ml (2 tablespoons) Olive Oil, plus extra for grilling
- For the Sauce: 5 grams (1 teaspoon) Garlic Powder (divided for steak and sauce)
- For the Sauce: 5 grams (1 teaspoon) Onion Powder (divided for steak and sauce)
- For the Sauce: 15 ml (1 tablespoon) Dijon Mustard (adds a delightful tang; optional)
- For the Sauce: 240 ml (1 cup) Sour Cream or Greek Yogurt (base for creaminess; replace with plant-based yogurt for dairy-free)
- For the Sauce: 30 ml (2 tablespoons) Fresh Herbs, finely chopped (such as chives or parsley; mix up herbs for variation)
- Salt and freshly ground Black Pepper, to taste
- For the Base: 400 grams (2 cups) Cooked Rice or Mashed Potatoes (jasmine rice is perfect; cauliflower mash is a low-carb option)
Instructions
- Prepare the Steak. Pat the steak thoroughly dry with paper towels to ensure a good sear. Season generously on all sides with salt, freshly ground black pepper, 2.5 grams (0.5 teaspoon) garlic powder, and 2.5 grams (0.5 teaspoon) onion powder. Allow the seasoned steak to rest at room temperature for 15-20 minutes, which helps it cook more evenly.
- Whisk the Herb Sauce. In a small bowl, combine the 240 ml (1 cup) sour cream or Greek yogurt, 15 ml (1 tablespoon) Dijon mustard (if using), 30 ml (2 tablespoons) fresh chopped herbs, remaining 2.5 grams (0.5 teaspoon) garlic powder, 2.5 grams (0.5 teaspoon) onion powder, and a pinch of salt and pepper. Whisk until the sauce is smooth and well combined. Cover and refrigerate for at least 10 minutes to allow the flavors to meld.
- Grill the Zucchini. Slice the two medium zucchini into 1 cm (0.4 inch) thick rounds or lengthwise into planks. In a bowl, toss the sliced zucchini with 15 ml (1 tablespoon) of olive oil, a pinch of salt, and pepper until evenly coated. Preheat your grill or a grill pan over medium-high heat. Once hot, place the zucchini on the grill and cook for 2-3 minutes per side, or until tender and beautifully charred with distinct grill marks. Remove and set aside.
- Cook the Steak. While the zucchini cooks, preheat your grill or a cast-iron grill pan over high heat. Add the remaining 15 ml (1 tablespoon) of olive oil to the hot pan. Carefully place the seasoned steak onto the grill. Cook for 3-4 minutes per side for a medium-rare doneness, adjusting time for desired doneness. Use a meat thermometer to check internal temperature: 52-54°C (125-130°F) for rare, 57-60°C (135-140°F) for medium-rare. Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes. This is crucial for juicy results, allowing the juices to redistribute.
- Assemble the Bowls. Slice the rested steak against the grain into thin strips. Divide the cooked rice or mashed potatoes among your serving bowls to form the base. Arrange the grilled zucchini alongside the steak. Drizzle generously with the prepared herb sauce over the steak and zucchini. Serve immediately and enjoy the fresh, flavorful steak bowl.
Tools You’ll Need
- Grill or grill pan
- Cutting board
- Sharp knife
- Mixing bowls
- Whisk
- Tongs
- Meat thermometer (optional, but recommended for precision)
- Measuring cups and spoons
Essential Success Tips
- Always pat your steak thoroughly dry with paper towels before seasoning and grilling to ensure a beautiful, flavorful crust develops.
- Allow the steak to come to room temperature for 15-20 minutes before cooking; this crucial step promotes more even cooking throughout the meat.
- Do not skip resting the steak after grilling; it's vital for juicy, tender results as it allows the internal juices to redistribute evenly.
- When slicing steak, always cut against the grain. This shortens the muscle fibers, making the steak much more tender and easier to chew.
- Adjust grilling times based on the thickness of your steak and your desired level of doneness. A meat thermometer is your best friend here.
Professional Cooking Secrets
- For an extra layer of flavor and a deeper crust on thicker cuts, consider reverse-searing. Cook the steak slowly in an oven at a low temperature until just shy of your target internal temperature, then finish with a quick, high-heat sear on the grill.
- Infuse your olive oil for grilling by adding a crushed garlic clove or a sprig of fresh rosemary to the oil as it heats. Remove the aromatics before adding food to prevent them from burning.
- Enhance the creaminess and tang of your herb sauce by adding a tiny pinch of lemon zest along with the fresh herbs. This brightens the overall flavor profile significantly.
Notes
- For a dairy-free option, substitute sour cream or Greek yogurt with a high-quality, unsweetened plant-based plain yogurt.
- Feel free to experiment with different grilled vegetables like bell peppers, asparagus, cherry tomatoes, or even red onion, grilled alongside the zucchini.
- Leftover steak and zucchini can be stored in an airtight container in the refrigerator for up to 3 days. The sauce should be stored separately for best results.
Frequently Asked Questions
Can I prepare parts of this dish ahead of time?
Yes, you can absolutely prepare parts of this dish in advance. The herb sauce can be made up to 2 days ahead and stored in the refrigerator. You can also cook your rice or potatoes ahead of time. However, for optimal freshness and texture, it's best to grill the steak and zucchini just before serving.
What's the best way to get good grill marks on my steak and zucchini?
To achieve beautiful grill marks, ensure your grill or grill pan is properly preheated to a medium-high to high temperature before adding any food. Don't overcrowd the grill, which can lower the temperature. Resist the urge to move the food too soon; let it cook undisturbed for a few minutes on each side to allow those distinct grill marks to form.
How do I choose the right steak cut for this bowl?
Flank, Ribeye, and New York Strip are excellent choices, offering a good balance of flavor and tenderness. Flank steak is leaner and exceptionally tender when sliced thin against the grain. Ribeye and New York Strip offer more marbling for a richer, more robust flavor. Sirloin is a great budget-friendly alternative that still delivers on taste and texture when prepared correctly.
Nutrition Facts (Per Serving)
Approximately 480-550 Calories, 40-45g Protein, 25-30g Fat, 25-30g Carbs per serving (estimated for flank steak and rice base).
Allergy Information
This dish contains dairy (from sour cream/Greek yogurt). For a dairy-free version, use a high-quality plant-based plain yogurt. The dish is naturally gluten-free if served with rice or cauliflower mash, but always double-check labels for any seasoning blends used.
No comment