Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini

I love this grilled steak bowl because it layers tender, smoky-seasoned steak and charred zucchini over wholesome grains, all drizzled with a rich, creamy sauce that brings everything together beautifully.

Why You’ll Love This Recipe

I’ll break all of this down:

• Balanced and filling: It combines protein-packed steak, fiber-rich grains, and grilled vegetables.

• Flavorful layers: The creamy sauce adds depth and ties together the grilled zucchini and steak.

• Easy to customize: I can swap grains, veggies, or sauce based on what’s in my fridge.

• Impressive yet simple: It looks and tastes like a dish from a restaurant but uses everyday ingredients and easy techniques.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Steak (e.g. ribeye or sirloin), seasoned and grilled

• Zucchini, sliced and grilled until char marks appear

• Your preferred grain (rice, farro, quinoa, etc.), cooked

• Creamy sauce: a blend of mayo, yogurt or sour cream, garlic, lemon or lime juice, herbs, salt, and pepper

• Olive oil, salt, pepper, garlic, and fresh herbs for seasoning and drizzling

directions

1. Prepare grains
   I cook my chosen grain according to package directions and set it aside, keeping it warm.

2. Season and grill steak
   I season both sides of the steak with salt, pepper, garlic, and herbs, then grill or pan-sear to desired doneness. I let it rest before slicing.

3. Grill zucchini
   While the steak rests, I toss zucchini in olive oil, salt, and pepper, then grill until tender with visible char.

4. Make creamy sauce
   I whisk together mayo (or yogurt/sour cream), minced garlic, fresh lemon or lime juice, chopped herbs, salt, and pepper until smooth.

5. Assemble bowls
   I layer the warm grain at the bottom, top with grilled zucchini and sliced steak, then finish with a generous drizzle of creamy sauce.

Servings and timing

This makes about 2–4 servings, depending on your appetite and portion size.

Note: The recipe card didn’t specify servings or timing, so I estimated based on typical bowls of this style.

Variations

• Swap steak for grilled chicken, shrimp, or tofu.

• Use different veggies—bell peppers, eggplant, or asparagus work well.

• Customize the sauce: chipotle mayo for smokiness, tahini-lemon for a nutty twist, or pesto for herb-forward flavor.

• Try different grains: quinoa for a gluten-free option or farro/barley for a nutty bite.

storage/reheating

I store components separately:

• Grains & steak: Refrigerate in airtight containers for up to 3 days. Reheat gently in a skillet or microwave.

• Zucchini: Stays good 2–3 days in the fridge; reheat or enjoy cold.

• Sauce: Keeps well for up to 5 days—just stir before using.

• Assembled bowls: Best assembled fresh, but you can prep base and sauce ahead and combine at mealtime.

FAQs

### What cut of steak works best for this bowl?

I usually go for skirt, flank, or sirloin—they cook quickly and slice nicely. Ribeye works great if I’m after extra richness.

### Can I make this bowl vegetarian?

Absolutely! I swap steak for grilled tofu, tempeh, or hearty veggies like portobello mushrooms, and still keep the creamy sauce.

### How do I know when the steak is perfectly cooked?

I use a meat thermometer: 130 °F for medium-rare, 140 °F for medium, then let the steak rest so juices redistribute.

### Can I marinate the steak ahead of time?

Yes! An oil-based marinade with garlic, herbs, and acid (like lemon juice) adds flavor. Marinate for up to 2 days for deeper taste.

### What grains pair best with this bowl?

I often choose rice, farro, or quinoa—but barley, millet, or even cauliflower rice work well depending on dietary needs.

Conclusion

I’m obsessed with this grilled steak bowl—it’s simple to make, full of flavor, and perfect for any night of the week. Whether I’m meal-prepping or cooking fresh, it delivers big taste and satisfying richness in under 30 minute

Print

Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini

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• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2–4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: American

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Description

This grilled steak bowl layers smoky-seasoned steak and charred zucchini over grains like rice or quinoa, all topped with a creamy garlic-herb sauce for a balanced, flavorful meal.

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Ingredients

• 1 lb steak (ribeye, sirloin, flank, or skirt), seasoned and grilled
• 2 zucchinis, sliced
• 2 cups cooked grains (rice, farro, quinoa, etc.)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 garlic cloves, minced
• 2 tbsp fresh herbs (parsley, cilantro, or dill), chopped
• ¼ cup mayonnaise
• ¼ cup yogurt or sour cream
• 1 tbsp lemon or lime juice

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Instructions

1. Cook the grains according to package directions and keep warm.
2. Season steak with salt, pepper, garlic, and herbs. Grill or sear to desired doneness. Let rest and slice.
3. Toss zucchini in olive oil, salt, and pepper. Grill until tender and charred.
4. Whisk together mayonnaise, yogurt or sour cream, garlic, lemon or lime juice, herbs, salt, and pepper to make the sauce.
5. Assemble bowls by layering grains, then zucchini and steak, and drizzling with creamy sauce.

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Notes

• Use a meat thermometer to ensure steak is cooked to preference.
• Store components separately for freshness.
• Customize grains, veggies, or sauce to your liking.
• Great for meal prep or fresh cooking.

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Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 4g
• Sodium: 480mg
• Fat: 30g
• Saturated Fat: 9g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 36g
• Cholesterol: 90mg