Description
This Grilled Steak Bowl is a delightful combination of succulent grilled beef, tender-crisp zucchini, and a rich creamy sauce that ties it all together. It’s a gourmet meal that’s surprisingly easy to prepare, perfect for any weeknight dinner.
Ingredients
Scale
- 1 to 1.5 inches thick sirloin, flank, or flat iron steak
- Olive oil
- Minced garlic
- Splash of lemon juice or red wine vinegar
- Fresh rosemary
- Thyme
- Salt
- Pepper
- Medium-sized zucchini
- Greek yogurt or sour cream (full-fat)
- Finely minced fresh dill
- Chives
- Parsley
- Clove of minced garlic
- Dash of Dijon mustard
- Brown rice, quinoa, or mixed greens for serving
- Fresh herbs for garnish
- Halved cherry tomatoes
- Thinly sliced red onion
- Creamy avocado slices
Instructions
- Pat your steak dry with paper towels. In a shallow dish or a zip-top bag, combine olive oil, minced garlic, lemon juice, fresh rosemary, thyme, salt, and pepper. Add the steak, ensuring it's coated. Refrigerate for at least 30 minutes, ideally 2-4 hours. Take the steak out of the fridge 20-30 minutes before grilling to bring it closer to room temperature.
- Wash and slice zucchini lengthwise into 1/4 to 1/2-inch thick planks. Toss with a generous drizzle of olive oil, salt, and pepper. Set aside.
- In a medium bowl, combine your Greek yogurt (or sour cream), finely minced fresh dill, chives, parsley, minced garlic, lemon juice, Dijon mustard, salt, and pepper. Stir everything together until well combined and smooth. Taste and adjust seasonings as needed. Cover and refrigerate until ready to serve.
- Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled.
- Place the marinated steak on the hot grill. For medium-rare, cook for about 4-5 minutes per side for a 1-inch thick steak, or to your desired doneness (130-135°F for medium-rare).
- Once cooked, remove the steak to a cutting board. Loosely tent it with foil and let it rest for at least 5-10 minutes.
- While the steak is resting, place the seasoned zucchini slices on the grill. Grill for 3-5 minutes per side, or until they have nice grill marks and are tender-crisp. Remove from grill.
- Slice the rested steak against the grain into thin, even strips.
- If you're using a base like rice or quinoa, divide it evenly among your serving bowls.
- Arrange the sliced grilled steak and grilled zucchini on top of your base.
- Spoon a generous dollop of your creamy sauce over the steak and zucchini.
- Finally, add any desired garnishes like fresh herbs, cherry tomatoes, or avocado slices. Serve immediately and enjoy!
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 100 mg
Keywords: For the best steak, let it come to room temperature before grilling and always slice against the grain for maximum tenderness. Feel free to experiment with different herbs and vegetables to customize your bowl.