Can I use a different cut of steak?

Yes! Flank, ribeye, and New York strip are great. Sirloin is a solid budget-friendly substitute. Just watch cook time—thicker cuts may need a little longer.

Can I make the Grilled Steak Bowl with Zucchini ahead of time?

Absolutely. Cook everything, store separately, and assemble when ready. Keep sauce in its own container so it stays fresh and creamy.

How do I store leftovers?

Store steak, zucchini, and rice/mashed potatoes in airtight containers in the fridge for up to 3–4 days . Sauce is best within 3 days .

Can I make the sauce dairy-free?

Yes—swap sour cream/Greek yogurt for plant-based yogurt . Taste and adjust salt, since some dairy-free versions vary a lot.

1 Irresistible Grilled Steak Bowl with Zucchini

Description

This Grilled Steak Bowl with Zucchini is a hearty, feel-good meal made with juicy grilled steak, smoky zucchini, fluffy rice, and a creamy herb sauce. It’s easy enough for busy weeknights but delicious enough to feel special—perfect when you want real food without the fuss.

Ingredients

Scale

For the Steak

1 lb flank steak, ribeye, or New York strip
Salt and black pepper, to taste
1 tsp garlic powder
1 tsp onion powder
1 tbsp olive oil

For the Zucchini

2 medium zucchini, sliced
1 tbsp olive oil
Salt and pepper, to taste

For the Creamy Herb Sauce

½ cup sour cream or Greek yogurt
1 tbsp Dijon mustard
1 tbsp fresh chives or parsley, chopped
½ tsp garlic powder
Salt and pepper, to taste

For the Base

2 cups cooked rice or mashed potatoes

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Instructions

Pat the steak dry and season generously with salt, pepper, garlic powder, and onion powder. Let rest at room temperature for 15–20 minutes.
In a small bowl, whisk together sour cream (or yogurt), Dijon mustard, herbs, garlic powder, salt, and pepper. Chill until ready to use.
Toss zucchini slices with olive oil, salt, and pepper. Grill over medium-high heat for 2–3 minutes per side until tender and lightly charred.
Heat a grill pan or skillet over medium-high heat with olive oil. Cook steak for 3–4 minutes per side for medium-rare (130°F internal temp).
Let steak rest 5–10 minutes, then slice against the grain.
Assemble bowls with rice or mashed potatoes, grilled zucchini, sliced steak, and drizzle generously with creamy herb sauce.

Notes

Sirloin is a great budget-friendly steak option.

Swap rice for cauliflower mash to make it low-carb.

Letting the steak rest keeps it juicy—don’t skip this step!

The sauce can be made up to 2 days ahead.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 32 g
Saturated Fat: 11 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 34 g
Cholesterol: 95 mg