Juicy Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini

This Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini offers a hearty yet bright meal perfect for laid-back nights or adventurous weekends.

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Prep Time 15

Cook Time 20

Resting Time 5

Total Time 35

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 630

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Steak

1 pound ribeye or sirloin steak Choose your favorite cut for maximum flavor.
1 teaspoon kosher salt Enhances the steak's natural taste.
0.5 teaspoon freshly ground black pepper Adds a hint of spice.
1 tablespoon olive oil Helps achieve a perfect sear.

For the Zucchini

2 medium zucchinis, sliced lengthwise Fresh zucchini brings a light crunch.
1 tablespoon olive oil Keeps the zucchini tender and flavorful.
0.5 teaspoon garlic powder Infuses a delicious garlic flavor.
0.5 teaspoon smoked paprika Adds a subtle smokiness.
1 pinch salt Season to taste for extra flavor.

For the Creamy Sauce

0.5 cup sour cream or Greek yogurt Use Greek yogurt for a lighter option.
2 tablespoons mayonnaise Adds creaminess to the sauce.
1 tablespoon Dijon mustard Provides a tangy kick.
1 clove garlic, finely grated Fresh garlic elevates the flavor profile.
2 tablespoons fresh parsley, finely chopped Brightens the flavor with freshness.
1 tablespoon fresh chives or green onions, chopped Offers a mild onion flavor.
0.5 lemon juiced Fresh lemon juice lifts the sauce.
Salt and pepper to taste.

For Serving

2 cups cooked seasoned rice A hearty base that pairs beautifully with the steak and sauce.

Equipment

skillet or grill pan

Method

Step‑by‑Step Instructions

Pat the ribeye or sirloin steak dry with paper towels, season both sides with kosher salt and black pepper, and let it rest at room temperature for 20–30 minutes.
Slice the zucchinis lengthwise into halves, toss with olive oil, garlic powder, smoked paprika, and a pinch of salt, and let marinate for 10 minutes.
In a bowl, whisk together sour cream, mayonnaise, Dijon mustard, grated garlic, lemon juice, parsley, and chives. Refrigerate the sauce.
Heat a skillet or grill pan over high heat, add olive oil, sear the steak for 3–4 minutes on each side, then rest for 5 minutes.
Grill the marinated zucchini slices for 2–3 minutes per side until tender with char marks.
In a large bowl, layer hot cooked seasoned rice, then add slices of the rested steak and grilled zucchini.
Drizzle the creamy herb sauce over the assembled ingredients.
Garnish with fresh herbs or chili flakes if desired, and serve immediately.

Nutrition

Serving: 1bowlCalories: 630kcalCarbohydrates: 45gProtein: 36gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gTrans Fat: 0.5gCholesterol: 110mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 120mgIron: 3.5mg

Notes

Let the steak rest after searing to retain juices. Adjust the creamy sauce to taste before serving.

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