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Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini Recipe
Ben Carraoli

Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini Recipe

I just made this Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini, and I’m still thinking about the flavors! It’s such a perfect mix of juicy grilled steak, smoky zucchini, and that silky creamy sauce. It’s one of those meals that feels indulgent but is packed with good-for-you ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Calories: 550
Ingredients Method

Ingredients
  

  • 1 lb sirloin or ribeye steak – Choose a well-marbled cut like ribeye for juicier more flavorful bites.
  • 2 medium zucchinis – Fresh zucchini grills beautifully and adds a sweet smoky touch. Avoid overripe or soft zucchinis.
  • 1 cup uncooked quinoa – This grain keeps it light and fluffy while packing in fiber and protein.
  • 1/2 cup sour cream or Greek yogurt – Greek yogurt gives a tangy kick and makes the sauce lighter if you're looking for a healthier twist.
  • 1 tbsp Dijon mustard – Adds depth and sharpness to the creamy sauce.
  • Olive oil – Helps bring out the flavors in steak and zucchini; use extra virgin for best results.
  • 1 tsp garlic powder – Delivers a deep savory base flavor.
  • 1/2 tsp smoked paprika – For that hint of smokiness that complements the grill char.
  • Salt – Season well but not too much—let the ingredients shine.
  • Black pepper – Freshly cracked is best for that mild bite.

Method
 

  1. Take the steak out of the fridge and let it sit until it reaches room temperature—this helps it cook evenly. Rub both sides with olive oil, salt, pepper, garlic powder, and smoked paprika. Let the flavors soak in while you prep the other parts.
  2. Slice the zucchinis into thick rounds or long strips. Toss them lightly in olive oil and sprinkle with a little salt and pepper. They don’t need a lot of seasoning since the grill gives them a ton of flavor.
  3. Preheat your grill or grill pan until it’s hot. Grill the zucchini for about 2–3 minutes per side until they have nice grill marks and are tender. Set aside. Next, grill the steak for 4–5 minutes per side for medium-rare or cook longer depending on your preference. Let the steak rest after grilling.
  4. While the steak rests, cook the quinoa according to the package instructions. Fluff it with a fork once done. I like to add a pinch of salt or a splash of olive oil for extra flavor.
  5. In a small bowl, mix your sour cream or Greek yogurt with Dijon mustard, garlic powder, smoked paprika, a pinch of salt, and a splash of lemon juice (optional). Stir until smooth. This sauce ties everything together beautifully.
  6. Place quinoa at the base of each bowl. Arrange the grilled zucchini slices and sliced steak neatly over the top. Finally, drizzle generously with your creamy garlic sauce. That’s it—dig in!