Grilled Steak Bowl with Herb Yogurt Sauce and Grilled Zucchini Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
