Grilled Steak Creamy Zucchini Bowl (Print-Friendly Format)
Juicy steak, golden zucchini, and herby cream sauce unite over grains for a satisfying, balanced bowl.
# Ingredients You’ll Need:
→ Main Components
01 -
450 g ribeye, sirloin, or flank steak
02 -
2 medium zucchinis, sliced into 1.25 cm rounds
03 -
30 ml olive oil
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
06 -
200 g cooked rice or grain of choice
→ Creamy Herb Sauce
07 -
240 ml heavy cream
08 -
28 g butter
09 -
2 garlic cloves, minced
10 -
15 ml chopped fresh parsley
11 -
15 ml chopped fresh chives
12 -
15 ml chopped fresh dill
13 -
5 ml lemon juice (optional)
# How to Make It:
01 -
Pat steak dry and liberally season both sides with salt and black pepper. Allow steak to rest at room temperature for 20–30 minutes.
02 -
Heat a grill or cast-iron skillet over high heat until very hot.
03 -
Brush steak and zucchini slices evenly with olive oil.
04 -
Place steak on hot grill and cook for 3–5 minutes on each side or until preferred doneness. Remove steak and allow to rest for 5 minutes.
05 -
Grill zucchini slices for 2–3 minutes per side until lightly charred and tender.
06 -
In a small saucepan over medium heat, melt butter and sauté minced garlic for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer.
07 -
Stir in parsley, chives, dill, salt, and pepper. Simmer until slightly thickened, about 2–3 minutes. Stir in lemon juice if desired.
08 -
Slice the rested steak thinly across the grain.
09 -
Spoon rice or selected grain into serving bowls. Top with grilled zucchini and steak slices. Drizzle generously with creamy herb sauce before serving.
# Extra Tips:
01 -
Allowing the steak to rest before slicing ensures juicier, more tender meat.