Grilled Steak Zucchini Bowl (Print-Friendly Format)
Juicy steak and charred zucchini with creamy herbs served over rice or potatoes for a satisfying meal.
# Ingredients You’ll Need:
→ Steak and Seasoning
01 -
450 g steak (flank, ribeye, or sirloin)
02 -
1 teaspoon garlic powder
03 -
1 teaspoon onion powder
04 -
1 teaspoon salt
05 -
1 teaspoon black pepper
→ Grilled Zucchini
06 -
2 medium zucchinis, sliced into thick rounds
07 -
1 tablespoon olive oil
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Creamy Herb Sauce
10 -
120 ml sour cream or Greek yogurt
11 -
1 tablespoon Dijon mustard
12 -
2 tablespoons chopped fresh chives or parsley
13 -
1/2 teaspoon garlic powder
14 -
Salt, to taste
15 -
Black pepper, to taste
→ Base
16 -
2 cups cooked rice or mashed potatoes
# How to Make It:
01 -
Pat steak dry with paper towels, then season both sides with garlic powder, onion powder, salt, and black pepper. Allow to rest at room temperature for 15–20 minutes before grilling.
02 -
In a small bowl, thoroughly whisk together sour cream or Greek yogurt, Dijon mustard, chopped herbs, garlic powder, salt, and black pepper. Refrigerate until ready to serve.
03 -
Toss zucchini slices with olive oil, salt, and black pepper. Grill over medium-high heat for 2–3 minutes per side, until tender and marked with grill lines. Set aside.
04 -
Heat a grill pan or skillet with a little oil over high heat. Cook steak for 3–4 minutes per side for medium rare, or to preferred doneness. Rest on a cutting board for 5–10 minutes, then slice thinly against the grain.
05 -
Divide cooked rice or mashed potatoes between serving bowls. Top with grilled zucchini and sliced steak. Drizzle with creamy herb sauce and garnish with extra fresh herbs if desired.
# Extra Tips:
01 -
Always rest steak after grilling to retain optimal juiciness.
02 -
Use a meat thermometer for accurate doneness; 54°C (130°F) yields medium rare.
03 -
Prepare the sauce ahead for enhanced flavor integration.