Irresistibly Juicy Grilled Steak Bowl with Zucchini Magic
This Grilled Steak Bowl with Zucchini is a quick, customizable meal that delivers comfort and gourmet flavors in under 30 minutes.
Equipment
- grill pan
- Mixing bowl
- cutting board
- Knife
Ingredients
For the Steak
- 1 pound Steak (flank, ribeye, or New York strip) Sirloin is a budget-friendly substitute.
For the Zucchini
- 2 medium Zucchini Can substitute with bell peppers or asparagus.
For the Sauce
- 1 cup Sour Cream or Greek Yogurt Can replace with plant-based yogurt for dairy-free option.
- 1 tablespoon Dijon Mustard Optional for extra flavor.
- 2 tablespoons Fresh Herbs (chives or parsley) Vary according to preference.
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
For Serving
- 2 cups Cooked Rice or Mashed Potatoes Jasmine rice recommended, cauliflower mash as low-carb alternative.
- 2 tablespoons Olive Oil Essential for grilling.
Instructions
Preparation
- Pat the steak dry, then season with salt, pepper, garlic powder, and onion powder. Let rest at room temperature for 15-20 minutes.
- In a bowl, whisk together sour cream or yogurt, Dijon mustard, fresh herbs, garlic powder, salt, and pepper. Cover and chill for 10 minutes.
Cooking
- Slice the zucchini into rounds, toss with olive oil, salt, and pepper. Grill for 2-3 minutes on each side.
- Preheat a grill pan, add olive oil, then grill the steak for 3-4 minutes per side for medium-rare. Let rest for 5-10 minutes.
Assembly
- Layer cooked rice or mashed potatoes in a bowl, top with grilled zucchini and sliced steak, then drizzle with creamy herb sauce.
- Garnish with additional fresh herbs if desired.
Notes
For best flavor, allow the steak to rest after cooking. Customize proteins based on preference.