Description
A delicious Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss, perfect for customization and quick meal prep. Tender steak, charred zucchini, and a creamy herb sauce come together for a satisfying and balanced meal.
Ingredients
FOR THE STEAK:
- 1 pound flank, ribeye, or New York strip steak
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
FOR THE ZUCCHINI:
- 2 medium zucchini, sliced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
FOR THE SAUCE:
- 1 cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh herbs (chives or parsley), chopped
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
FOR THE BASE:
- 2 cups cooked rice or mashed potatoes
Instructions
1. Pat the steak dry with paper towels and season both sides with salt, pepper, garlic powder, and onion powder. Let rest at room temperature for 15 to 20 minutes.
2. In a bowl, whisk together sour cream or Greek yogurt, Dijon mustard, fresh herbs, garlic powder, salt, and pepper until smooth. Refrigerate for at least 10 minutes to chill.
3. Toss sliced zucchini with olive oil, salt, and pepper. Grill over medium heat for 2 to 3 minutes per side until tender and lightly charred.
4. Preheat a grill or grill pan over medium-high heat. Cook the steak for 3 to 4 minutes per side for medium-rare, or until desired doneness. Let rest for 5 to 10 minutes before slicing.
5. Assemble each bowl with a base of rice or mashed potatoes. Top with grilled zucchini and sliced steak, then drizzle generously with the herb sauce before serving.
Notes
Sirloin is a budget-friendly substitute for flank or ribeye.
Swap zucchini with bell peppers or asparagus for variation.
For a low-carb option, use cauliflower mash instead of rice.
Store sauce separately when meal prepping to prevent sogginess.