Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss
A vibrant grilled steak bowl topped with creamy sauce and perfectly grilled zucchini, perfect for a weeknight meal or a weekend gathering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: None
Ingredients
Scale
- 1 pound Flank, Ribeye, or New York Strip
- 2 medium Zucchini
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 tablespoon Dijon Mustard (optional)
- 1 cup Sour Cream or Greek Yogurt
- 2 tablespoons Fresh Herbs (Chives or Parsley)
- 2 cups Cooked Rice or Mashed Potatoes
Instructions
- Prep the Steak: Pat the steak dry with paper towels, drizzle with olive oil, sprinkle with garlic powder, onion powder, salt, and pepper. Let it marinate while prepping the veggies.
- Fire Up the Grill: Preheat your grill to medium-high heat.
- Slice the Zucchini: Cut zucchini into thick rounds or half-moons, toss with remaining olive oil, salt, and pepper.
- Grill Time!: Place the steak on the grill, cooking for about 4-7 minutes per side based on doneness. Let the steak rest for at least 5 minutes after grilling.
- Check on the Zucchini: Grill zucchini slices for about 3-4 minutes per side until tender.
- Make the Sauce: Combine sour cream and chopped herbs in a bowl, stir until smooth.
- Assemble Your Bowl: Start with rice or mashed potatoes, add zucchini slices, layer with sliced steak, and drizzle with sauce.
Notes
Serve with extra herbs and a wedge of lemon for added freshness. Leftovers can be stored separately in airtight containers for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: steak bowl, grilled zucchini, summer meal, weeknight dinner, easy recipe