Go Back
Grilled Steak Bowl with Sauce & Grilled Zucchini Recipe
Ben Carraoli

Grilled Steak Bowl with Sauce & Grilled Zucchini Recipe

I recently tried making this Grilled Steak Bowl with Sauce & Grilled Zucchini, and I have to say, it blew me away. The combination of smoky grilled steak and tender zucchini, topped with a tangy sauce, is simply irresistible. I loved how quick it was to prepare, yet it felt like a restaurant-quality meal.
Print Recipe Pin Recipe
Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • Flank steak or sirloin – Choose a cut you love; sirloin is tender while flank steak has more chew and flavor.
  • Zucchinis – Use fresh zucchinis; they grill beautifully and soak up the marinade nicely.
  • Olive oil – Just a drizzle will help the veggies caramelize without sticking.
  • Garlic powder – Adds a savory punch without overpowering the steak.
  • Onion powder – Enhances depth and complements the smoky notes.
  • Smoked paprika – Brings subtle smokiness to the zucchini.
  • Salt and pepper – Always adjust to taste; I prefer coarse salt for texture.
  • Cooked brown rice or quinoa – Provides a hearty healthy foundation for the bowl.
  • Cherry tomatoes – Sweet and juicy they balance the savory flavors.
  • Avocado – Adds creaminess; always slice fresh for best texture.
  • Fresh cilantro – Gives a bright herbaceous lift.
  • Lime wedges – A squeeze just before eating brightens the entire bowl.
  • Soy sauce – The umami backbone of the sauce.
  • Honey – Balances the saltiness with natural sweetness.
  • Rice vinegar – Adds tangy brightness.
  • Sesame oil – A little drizzle brings warm nutty aroma.
  • Garlic – Freshly minced for maximum flavor.
  • Fresh ginger – Offers zesty slightly spicy notes.
  • Sesame seeds optional – Sprinkle on top for crunch and visual appeal.

Method
 

  1. I start by whisking together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. I coat the steak fully in this marinade and let it sit in the fridge for 30 minutes to 2 hours. This step really infuses the meat with flavor and keeps it juicy.
  2. While the steak marinates, I slice zucchinis into half-inch rounds. Tossing them with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper preps them for the grill. The seasoning enhances the zucchini’s natural sweetness.
  3. I preheat my grill to medium-high (around 375–450°F) for ideal searing. While heating, I remove the steak from the marinade, letting any excess drip off. A hot grill ensures the steak cooks evenly and gets beautiful grill marks.
  4. I grill the steak for 4–5 minutes per side for medium-rare, adjusting for preferred doneness. Letting it rest for 5 minutes afterward is crucial to redistribute the juices. The result is tender, flavorful meat every time.
  5. I place the zucchini rounds on the grill for 3–4 minutes per side. They become fork-tender with attractive char marks, adding a smoky aroma to the dish.
  6. I start with a base of brown rice or quinoa, then layer the sliced steak, zucchini, cherry tomatoes, and avocado. The colors make the bowl visually stunning and appetizing.
  7. Finally, I drizzle the remaining sauce over the bowl and sprinkle sesame seeds on top. Fresh cilantro and a squeeze of lime complete the dish, adding brightness and freshness.

Notes

  • I always marinate the steak for at least an hour; it makes a big difference in tenderness.
  • I use fresh zucchini rather than frozen, which avoids soggy slices.
  • I toast sesame seeds lightly to enhance flavor and aroma.
  • I assemble bowls just before serving to keep veggies vibrant and fresh.