Description
Flavorful Grilled Steak Bowl with Creamy Sauce and Zucchini
Ingredients
Scale
- 1.5 – 2 lbs sirloin, flank, or ribeye steak
- 2 tbsp olive oil (for steak)
- 1 tsp sea salt (for steak)
- 1/2 tsp black pepper (for steak)
- 1 tsp garlic powder (for steak)
- 1/2 tsp onion powder (for steak)
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp soy sauce or tamari (optional marinade)
- 1 tbsp Worcestershire sauce (optional marinade)
- 1 tbsp fresh lemon juice (optional marinade)
- 1 tbsp Dijon mustard (optional marinade)
- 1 tsp brown sugar (optional marinade)
- 2–3 medium zucchini
- 1 tbsp olive oil (for zucchini)
- 1/2 tsp sea salt (for zucchini)
- 1/4 tsp black pepper (for zucchini)
- 1/2 tsp garlic powder (for zucchini)
- 1/4 tsp dried oregano or Italian seasoning
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 small clove garlic, minced
- 1 tbsp fresh lemon juice (for sauce)
- 1 tbsp chopped fresh dill or chives
- 1/2 tsp Dijon mustard (for sauce)
- 1/4 tsp sea salt (for sauce)
- Pinch of black pepper (for sauce)
- 1–2 tbsp cold water or milk (as needed for sauce)
- 3–4 cups cooked grain of choice (e.g., brown rice, quinoa)
- 1 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion or pickled red onion
- 1 large avocado, sliced or diced
- Fresh cilantro or parsley, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Pat steak dry. Season with 2 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and optional 1/4 tsp cayenne pepper. For flank/sirloin, consider marinating 30 min to 4 hrs (or overnight) in a mixture of 2 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp lemon juice, 1 tbsp Dijon, and optional 1 tsp brown sugar. Bring steak to room temperature 30-45 mins before grilling.
- Slice 2-3 medium zucchini 1/2-inch thick. Toss with 1 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp dried oregano. Preheat grill to medium-high (400-450°F). Grill zucchini 3-5 mins per side until tender-crisp. Set aside.
- In a bowl, combine 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 1 small minced garlic clove, 1 tbsp lemon juice, 1 tbsp fresh dill/chives, 1/2 tsp Dijon mustard, 1/4 tsp sea salt, and a pinch of black pepper. Whisk until smooth. Add 1-2 tbsp cold water/milk as needed for desired consistency. Chill for 15-20 mins.
- Preheat grill to high heat (500-550°F), clean and oil grates. Place steak on grill. Grill 3-6 mins per side to desired doneness (e.g., 130-135°F for medium-rare), using a meat thermometer. Rotate for grill marks. Remove, tent with foil, and rest for 5-10 mins. Slice thinly against the grain.
- Divide 3-4 cups cooked grain among serving bowls. Arrange sliced steak and grilled zucchini. Add 1 cup halved cherry tomatoes, 1/4 cup red onion, and 1 large sliced/diced avocado. Generously drizzle with creamy sauce. Garnish with fresh cilantro/parsley and serve with lime wedges.
Notes
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 90mg