why make this recipe
Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss is a delicious and satisfying meal that combines juicy grilled steak with fresh, flavorful zucchini. It is easy to prepare and perfect for any occasion. The creamy sauce adds a tasty touch, while the choice of rice or mashed potatoes makes it comforting and hearty. Whether you’re feeding a family or having a simple dinner, this bowl is bound to impress!
how to make Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss
Ingredients:
- 1 pound Flank, Ribeye, or New York Strip (Choose your favorite cut for tenderness; sirloin is a budget-friendly substitute.)
- 2 medium Zucchini (Consider using bell peppers or asparagus for variation.)
- 2 tablespoons Olive Oil (Essential for grilling.)
- 1 teaspoon Garlic Powder (Provides savory depth.)
- 1 teaspoon Onion Powder (Offers extra flavor.)
- 1 tablespoon Dijon Mustard (Adds a delightful tang; optional.)
- 1 cup Sour Cream or Greek Yogurt (Base for creaminess; replace with plant-based yogurt for dairy-free.)
- 2 tablespoons Fresh Herbs (Chives or Parsley) (Mix up herbs for variation.)
- 2 cups Cooked Rice or Mashed Potatoes (Jasmine rice is perfect; cauliflower mash is a low-carb option.)
Directions:
- Start by preparing the grill. Preheat it to medium-high heat.
- While the grill heats up, slice the zucchini into rounds. In a bowl, toss the zucchini with 1 tablespoon of olive oil, garlic powder, and onion powder.
- Rub the steak with the remaining olive oil and season with salt and pepper to taste.
- Place the steak and zucchini on the grill. Cook the steak for about 5-7 minutes on each side, or until it reaches your desired doneness. Grill the zucchini for 3-4 minutes or until tender and marked by the grill.
- While the steak and zucchini are grilling, mix the sour cream (or Greek yogurt), Dijon mustard, and fresh herbs in a bowl. Stir until combined.
- After grilling, remove the steak and zucchini from the grill. Let the steak rest for a few minutes, then slice it against the grain.
- To serve, place a scoop of rice or mashed potatoes in a bowl. Top with slices of steak and grilled zucchini. Drizzle the sauce over the top.
how to serve Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss
Serve the Grilled Steak Bowl warm for the best flavor. You can garnish it with extra fresh herbs or a sprinkle of black pepper for added taste. This dish is great for lunch or dinner and pairs well with a side salad.
how to store Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss
To store leftovers, let the dish cool completely. Place the steak, zucchini, and any remaining sauce in airtight containers and refrigerate. The meal can last up to 3 days in the fridge. For best results, reheat gently in the microwave or on the stovetop.
tips to make Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss
- Make sure the grill is properly heated to achieve nice sear marks on the steak and zucchini.
- Allow the steak to rest after grilling for a more tender bite.
- Experiment with different herbs in the sauce to find your favorite flavor combination.
variation
You can change up this bowl by using different vegetables like bell peppers or asparagus. If you’re looking for a lower-carb option, use cauliflower mash instead of rice or regular mashed potatoes.
FAQs
1. Can I use a different type of meat?
Yes, you can use chicken or even tofu for a vegetarian version. Just adjust the cooking times accordingly.
2. How do I know when the steak is done?
Use a meat thermometer. For medium-rare, aim for 135°F, and for medium, look for 145°F.
3. Can I prepare the sauce ahead of time?
Absolutely! You can make the sauce a day in advance and store it in the refrigerator until you’re ready to use it.
Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss
Ingredients
Main Ingredients
- 1 pound Flank, Ribeye, or New York Strip Choose your favorite cut for tenderness; sirloin is a budget-friendly substitute.
- 2 medium Zucchini Consider using bell peppers or asparagus for variation.
- 1 cup Cooked Rice or Mashed Potatoes Jasmine rice is perfect; cauliflower mash is a low-carb option.
For the Sauce
- 2 tablespoons Olive Oil Essential for grilling.
- 1 teaspoon Garlic Powder Provides savory depth.
- 1 teaspoon Onion Powder Offers extra flavor.
- 1 tablespoon Dijon Mustard Adds a delightful tang; optional.
- 1 cup Sour Cream or Greek Yogurt Base for creaminess; replace with plant-based yogurt for dairy-free.
- 2 tablespoons Fresh Herbs (Chives or Parsley) Mix up herbs for variation.
Instructions
Preparation
- Preheat the grill to medium-high heat.
- Slice the zucchini into rounds and toss with 1 tablespoon of olive oil, garlic powder, and onion powder.
- Rub the steak with the remaining olive oil and season with salt and pepper to taste.
Grilling
- Place the steak and zucchini on the grill. Cook the steak for about 5-7 minutes on each side, or until it reaches your desired doneness.
- Grill the zucchini for 3-4 minutes or until tender and marked by the grill.
- While grilling, mix the sour cream (or Greek yogurt), Dijon mustard, and fresh herbs in a bowl until combined.
Serving
- Remove the steak and zucchini from the grill. Let the steak rest for a few minutes, then slice it against the grain.
- Serve a scoop of rice or mashed potatoes in a bowl, topped with sliced steak and grilled zucchini, and drizzle the sauce over the top.