Grilled Steak Bowl with Herb Sauce and Grilled Zucchini Recipe
A delicious and hearty Grilled Steak Bowl featuring your choice of tender steak, charred grilled zucchini, and a creamy herb sauce, served over a bed of jasmine rice or mashed potatoes for a satisfying and flavorful meal.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Steak and Vegetables
- 1 pound Flank, Ribeye, or New York Strip steak (or sirloin as a budget-friendly substitute)
- 2 medium Zucchini (or substitute with bell peppers or asparagus)
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and freshly ground Black Pepper, to taste
Herb 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, chopped)
- 1/2 teaspoon Garlic Powder
- Salt and Pepper, to taste
Base
- 2 cups Cooked Jasmine Rice or Mashed Potatoes (cauliflower mash for low-carb option)
Instructions
- Preparation: Pat the steak dry with paper towels. Season both sides generously with salt, freshly ground black pepper, garlic powder, and onion powder. Let the steak rest at room temperature for 15-20 minutes to absorb the flavors and ensure even cooking.
- Make the Herb Sauce: In a medium bowl, whisk together the sour cream or Greek yogurt, Dijon mustard (if using), chopped fresh herbs, garlic powder, salt, and pepper until the mixture is smooth. Cover and refrigerate for at least 10 minutes to let the flavors meld.
- Prepare the Zucchini: Slice the zucchini into rounds or long strips as preferred. Toss them with olive oil, salt, and pepper until evenly coated.
- Grill the Zucchini: Heat a grill pan over medium-high heat and place the zucchini slices onto the pan. Grill for about 2-3 minutes on each side or until they are tender and have nice char marks.
- Cook the Steak: Preheat the grill pan with a little olive oil over medium-high heat. Add the seasoned steak and cook for 3-4 minutes per side for medium-rare doneness (adjust time for preferred doneness). Remove the steak from the pan and let it rest for 5-10 minutes before slicing.
- Assemble the Bowl: Place a base of cooked jasmine rice or mashed potatoes in bowls. Arrange the grilled zucchini on top, then slice the rested steak thinly and add it over. Drizzle generously with the prepared herb sauce and serve immediately.
Notes
- You can substitute zucchini with bell peppers or asparagus for different flavors.
- Use plant-based yogurt instead of sour cream for a dairy-free herb sauce.
- For a low-carb option, replace rice with cauliflower mash.
- Cooking times for steak may vary based on thickness and desired doneness; use a meat thermometer if available.
- Letting steak rest after grilling helps retain juices and tenderness.
Keywords: Grilled Steak Bowl, Herb Sauce, Grilled Zucchini, Steak Dinner, Easy Dinner, Healthy Bowl, Gluten Free, Weeknight Meal
