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Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini

High protein steak bowl with grilled steak, charred zucchini, and tangy herb sauce over rice or potatoes for a complete dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound steak flank, ribeye, or sirloin
  • 2 medium zucchinis sliced into thick rounds
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh herbs chives or parsley, chopped
  • 2 cups cooked rice or mashed potatoes

Equipment

  • Grill pan or skillet
  • Meat thermometer
  • mixing bowl

Method
 

  1. Pat the steak dry and season both sides with garlic powder, onion powder, salt, and pepper. Let rest at room temperature for 15-20 minutes.
  2. In a bowl, whisk together sour cream or Greek yogurt, Dijon mustard, chopped herbs, garlic powder, salt, and pepper. Refrigerate the sauce while cooking other components.
  3. Toss zucchini slices in olive oil, salt, and pepper. Heat grill pan or skillet over medium-high heat. Grill zucchini until tender and lightly charred, about 2-3 minutes per side. Set aside.
  4. Heat grill pan or skillet with a bit of oil over high heat. Cook steak for 3-4 minutes per side for medium rare (130°F internal temperature). Remove and rest for 5-10 minutes.
  5. Slice the rested steak thinly against the grain.
  6. Build bowls by starting with cooked rice or mashed potatoes as the base. Layer grilled zucchini, add sliced steak, and drizzle with creamy herb sauce. Garnish with extra fresh herbs.

Notes

Storage: Store components separately in airtight containers for up to 3 days. Reheat steak and zucchini gently in skillet or microwave, adding sauce just before serving. Best Steak Cuts: Flank steak, ribeye, or New York strip work excellently. Sirloin is a budget-friendly option. Temperature Guide: 130°F for medium rare. Resting is Key: Always rest steak 5-10 minutes after cooking to retain juices. Vegetable Variations: Bell peppers, eggplant, or asparagus can substitute for zucchini. Base Options: Serve over rice, mashed potatoes, quinoa, or cauliflower mash. Dairy-Free: Use plant-based yogurt or blend soaked cashews with lemon juice and herbs. Protein Substitutions: Grilled chicken, shrimp, or crispy tofu work as alternatives.