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Grilled Steak and Zucchini Bowls Recipe

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4.5 from 105 reviews

This Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss is a vibrant and satisfying meal featuring tender, perfectly grilled steak served atop a base of jasmine rice or creamy mashed potatoes. Accompanied by charred zucchini and a tangy, herb-infused sauce made from sour cream or Greek yogurt, this dish balances smoky, savory, and fresh flavors for an easy yet elegant dinner option.

Ingredients

For the Steak

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

For the Zucchini

  • 2 medium Zucchini (bell peppers or asparagus can be used as substitutes)
  • 2 tablespoons Olive Oil (for grilling zucchini)
  • Salt and Pepper (to taste)

For the Sauce

  • 2 tablespoons Olive Oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 tablespoon Dijon Mustard (optional)
  • 1 cup Sour Cream or Greek Yogurt (substitute with plant-based yogurt for dairy-free)
  • 2 tablespoons Fresh Herbs (Chives or Parsley)
  • Salt and Pepper (to taste)
  • Additional 1 teaspoon Garlic Powder (for the sauce)

For the Base

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

Instructions

  1. Prepare the Steak: Pat the steak dry using paper towels to remove any moisture. Season it evenly 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 mixing bowl, whisk together sour cream or Greek yogurt, Dijon mustard (if using), fresh herbs (chives or parsley), garlic powder, salt, and pepper until smooth and creamy. Cover and refrigerate for at least 10 minutes to let the flavors develop.
  3. Prepare and Grill Zucchini: Slice the zucchini into rounds or lengthwise strips. Toss the slices with olive oil, salt, and pepper. Heat a grill or grill pan to medium-high heat. Grill the zucchini slices for 2-3 minutes per side until they become softened and develop char marks.
  4. Grill the Steak: Preheat a grill pan with a little olive oil over medium-high heat. Place the seasoned steak onto the pan and cook for 3-4 minutes on each side for medium-rare doneness. Adjust cooking time based on your desired doneness level. Once cooked, remove the steak and let it rest for 5-10 minutes to retain its juices.
  5. Assemble the Bowl: Begin with a base layer of cooked jasmine rice or mashed potatoes in your serving bowl. Top with the grilled zucchini slices and thinly sliced steak. Drizzle the prepared herb sauce over everything before serving.

Notes

  • You can substitute steak with sirloin for a budget-friendly option.
  • Bell peppers or asparagus can be grilled instead of zucchini for variation.
  • The sauce can be made dairy-free by using plant-based yogurt instead of sour cream or Greek yogurt.
  • To reduce carbs, substitute the rice or mashed potatoes with cauliflower mash.
  • Adjust grilling times based on the thickness of the steak and your preferred doneness.
  • Letting the steak rest after grilling helps the meat retain its juices and improves tenderness.

Find it online: https://mealoria.com/grilled-steak-and-zucchini-bowls-recipe/