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Grilled Steak Bowl with Zucchini Recipe
Ben Carraoli

Grilled Steak Bowl with Zucchini Recipe

I just have to tell you — this Grilled Steak Bowl with Zucchini quickly became one of my favorite dinners the moment I first grilled it. The mix of juicy steak, smoky grilled zucchini, and that creamy sauce feels comforting without being heavy.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound steak flank, ribeye, or New York strip – well-marbled cuts stay juicy and flavorful after grilling.
  • 2 medium zucchinis sliced – fresh zucchini grills better than frozen and keeps a nice tender bite.
  • 1 cup sour cream or Greek yogurt – Greek yogurt gives a lighter texture with extra tang.
  • 1 tablespoon Dijon mustard optional – adds a subtle kick that balances the creaminess.
  • 2 tablespoons fresh herbs chives or parsley, chopped – fresh herbs bring brightness and freshness.
  • Salt and pepper to taste – essential for bringing all flavors together.
  • 2 tablespoons olive oil – helps create golden grill marks and prevents sticking.
  • 1 teaspoon garlic powder – adds savory depth.
  • 1 teaspoon onion powder – gives gentle sweetness and extra flavor.
  • 2 cups cooked rice or mashed potatoes – both soak up sauce beautifully and make the bowl filling.

Method
 

  1. Pat the steak dry and season both sides generously with salt, pepper, garlic powder, and onion powder. Let it rest at room temperature for about 15–20 minutes before cooking so it grills evenly. This small step helps keep the meat tender and juicy.
  2. Combine sour cream or yogurt, Dijon mustard, chopped herbs, salt, and pepper in a bowl. Stir until smooth and creamy, then refrigerate to let the flavors blend. A chilled sauce adds a refreshing contrast to the warm steak.
  3. Slice zucchini and toss with olive oil, salt, and pepper. Grill for about 2–3 minutes per side until tender with light char marks. Avoid overcooking so they stay firm and flavorful.
  4. Heat the grill or pan over medium-high heat and cook the steak about 3–4 minutes per side for medium-rare, or longer to your liking. Let the steak rest for 5–10 minutes before slicing against the grain. Resting locks in juices for maximum tenderness.
  5. Start with rice or mashed potatoes in each bowl, then add grilled zucchini and sliced steak. Spoon the creamy herb sauce over the top and serve immediately. Every layer adds flavor and comfort.

Notes

  • I always let the steak sit at room temperature before grilling for better texture.
  • Sometimes I marinate the steak briefly in olive oil and spices for deeper flavor.
  • I grill zucchini quickly so it stays tender instead of mushy.
  • Serving the sauce chilled makes the bowl taste fresher.
  • I finish with extra herbs for color and flavor.