Grilled Steak Bowl with Herb Yogurt Sauce and Grilled Zucchini Recipe

Introduction

This Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss is a satisfying and flavorful meal perfect for any day. Featuring tender grilled steak, charred zucchini, and a creamy herb sauce, it’s a balanced dish that’s both simple and delicious.

Ingredients

• 1 pound Flank, Ribeye, or New York Strip steak (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
• 1 tablespoon Dijon Mustard (optional)
• 1 cup Sour Cream or Greek Yogurt (can use plant-based yogurt for dairy-free)
• 2 tablespoons Fresh Herbs (Chives or Parsley)
• 2 cups Cooked Rice or Mashed Potatoes (jasmine rice or cauliflower mash works well)

Instructions

1. Step 1: Pat the steak dry with paper towels and season it generously with salt, pepper, garlic powder, and onion powder. Allow it to rest at room temperature for 15-20 minutes.
2. Step 2: In a bowl, whisk together sour cream or Greek yogurt, Dijon mustard, fresh herbs, garlic powder, salt, and pepper until smooth. Refrigerate this sauce for at least 10 minutes to let the flavors meld.
3. Step 3: Slice the zucchini, then toss with olive oil, salt, and pepper. Grill the zucchini for 2-3 minutes on each side until it is softened and slightly charred.
4. Step 4: Preheat a grill pan with olive oil. Cook the seasoned steak for 3-4 minutes on each side for medium-rare, adjusting time for preferred doneness. Let the steak rest for 5-10 minutes before slicing.
5. Step 5: Assemble your bowl by placing a base of cooked rice or mashed potatoes, topping with the grilled zucchini and sliced steak. Drizzle generously with the chilled herb sauce before serving.

Tips & Variations

• For a dairy-free sauce, substitute sour cream or Greek yogurt with plant-based yogurt or cashew cream.
• Try different herbs like cilantro or basil for varied flavor profiles in the sauce.
• Use bell peppers or asparagus instead of zucchini to keep the grilled vegetable fresh and seasonal.
• Rice can be swapped for quinoa or couscous to change up the grain base.
• Adjust steak cooking time according to thickness and desired doneness to keep it juicy.

Storage

Store leftover steak, grilled vegetables, and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat steak and vegetables gently in a skillet or microwave to avoid drying out. Add fresh sauce after reheating for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, flank, ribeye, and New York strip work best for tenderness and flavor, but sirloin or skirt steak are good budget-friendly options.

What can I do if I don’t have a grill or grill pan?

You can sear the steak and vegetables in a hot skillet or oven-roast them to achieve a similar charred flavor. Just watch the time carefully to avoid overcooking.

Grilled Steak Bowl with Herb Yogurt Sauce and Grilled Zucchini Recipe

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This Grilled Steak Bowl with Sauce & Grilled Zucchini is a flavorful, easy-to-make meal featuring tender grilled steak paired with charred zucchini and a creamy herb sauce. Served over jasmine rice or mashed potatoes, it offers a balanced and satisfying dish perfect for weeknight dinners or casual gatherings.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak

• 1 pound Flank, Ribeye, or New York Strip steak (sirloin as a budget-friendly substitute)

Vegetables

• 2 medium Zucchini (or bell peppers/asparagus for variation)

Seasonings and Sauce

• 2 tablespoons Olive Oil (divided, essential for grilling)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 tablespoon Dijon Mustard (optional, for tang)
• 1 cup Sour Cream or Greek Yogurt (or plant-based yogurt for dairy-free)
• 2 tablespoons Fresh Herbs (chives or parsley)
• Salt and Pepper (to taste)

Base

• 2 cups Cooked Jasmine Rice or Mashed Potatoes (cauliflower mash for low-carb option)

Instructions

1. Preparation: Pat the steak dry with paper towels. Season generously with salt, pepper, garlic powder, and onion powder. Allow the steak to rest at room temperature for 15-20 minutes to ensure even cooking.
2. Make the Herb Sauce: In a bowl, whisk together the sour cream or Greek yogurt, Dijon mustard, fresh herbs, garlic powder, salt, and pepper until smooth. Place the sauce in the refrigerator to chill for at least 10 minutes, allowing flavors to meld.
3. Prepare the Zucchini: Slice the zucchini into rounds or lengthwise strips. Toss with olive oil, salt, and pepper. Heat a grill pan over medium-high heat and grill the zucchini for 2-3 minutes on each side until softened and charred marks appear.
4. Grill the Steak: Lightly brush the grill pan with olive oil and preheat over medium-high heat. Cook the seasoned steak for 3-4 minutes on each side for medium-rare, adjusting time for preferred doneness. Remove from heat and let it rest for 5-10 minutes to redistribute juices.
5. Assemble the Bowl: Place a base of cooked jasmine rice or mashed potatoes in serving bowls. Top with grilled zucchini and thinly sliced steak. Drizzle generously with the chilled herb sauce for a creamy finish.

Notes

• You can substitute steak cuts based on budget and preference—sirloin works well for a more affordable option.
• For a dairy-free version, use plant-based yogurt instead of sour cream or Greek yogurt in the sauce.
• Try swapping zucchini with bell peppers or asparagus to vary the grilled vegetable component.
• Opt for cauliflower mash if you prefer a low-carb alternative to rice or potatoes.
• Letting the steak rest after cooking is essential to keep it juicy and tender.

Keywords: Grilled Steak Bowl, Steak with Grilled Vegetables, Herb Sauce, Easy Dinner, Healthy Steak Recipe