Save to Pinterest A bowl piled high with juicy grilled steak strips, smoky charred zucchini, and a dollop of tangy creamy sauce is my go-to for a satisfying weeknight dinner. Whether you crave hearty grains or lighter greens as the base, this meal delivers bold flavors and textural contrast in every bite. I love how the quick grill time lets you whip up something impressive yet laid-back perfect for anytime cravings.
The first time I threw this bowl together with leftover steak and a handful of garden zucchini, my family devoured it in minutes. Now it is a cookout favorite that I always revisit when I want something simple but crowd-pleasing.
Ingredients
- Flank or skirt steak: Choose a cut with rich marbling and deep flavor Flank is leaner and best thinly sliced while skirt is ultra juicy
- Salt, pepper, garlic powder: Build the seasoning right into the steak for deeper flavor Look for coarsely ground pepper for extra kick
- Olive oil: Helps with char and keeps everything juicy Pick a bold extra virgin oil for the best taste
- Zucchini: Seek out medium sized ones with glossy skins Firmness means less watery grilling
- Greek yogurt or sour cream: Makes the sauce rich and tangy Go for full fat for max creaminess or plain yogurt for a lighter twist
- Dijon mustard: Boosts zing and sharpness Choose a smooth Dijon over coarse for gentle flavor
- Fresh garlic: Adds backbone to the sauce Always mince it fresh
- Lemon juice: Brightens and balances the richness Use freshly squeezed if you can
- Rice, quinoa or salad greens: Pick your favorite as the base Fluffy rice is comforting while quinoa gives protein and salad greens keep it light
- Cherry tomatoes: Add a burst of color and freshness Ripe and sweet tomatoes really shine here
- Crumbled feta or Parmesan: Adds a salty finish Skip for dairy free or try a vegan cheese
Instructions
- Preheat and Season:
- Get your grill or grill pan hot to medium high so you build a flavorful sear. Pat steak dry and season both steak and sliced zucchini evenly with salt, pepper and garlic powder. Brush everything generously with olive oil to prevent sticking and encourage char.
- Grill the Vegetables:
- Lay zucchini slices directly on the grill grates. Grill for two to three minutes on each side until they show deep grill marks and feel tender but not mushy. Transfer to a plate and tent with foil to keep warm.
- Grill the Steak:
- Add steak to the grill and cook for four to five minutes per side for a medium finish, or adjust for preferred doneness. Let the steak rest on a board for at least five minutes this keeps juices locked in before thinly slicing against the grain.
- Whisk the Creamy Sauce:
- In a small bowl, combine Greek yogurt or sour cream with Dijon mustard, minced garlic, lemon juice and a pinch each of salt and pepper. Whisk everything until completely smooth and taste to adjust seasoning. The sauce should be bold and refreshing.
- Assemble the Bowl:
- Fill bowls with your choice of cooked rice, quinoa, or greens. Top generously with sliced steak and grilled zucchini. Scatter over halved cherry tomatoes and a sprinkle of cheese if using. Spoon a generous drizzle of creamy sauce over everything and serve right away.
Save to Pinterest When I find peak season zucchini at the market I always make this bowl It reminds me of summer evenings when the grill is sizzling and everyone gathers outside. The creamy sauce is my secret weapon for getting kids and adults alike excited about zucchini every time.
Storage Tips
Store cooked steak and grilled zucchini in separate airtight containers in the refrigerator for up to three days. Keep the sauce sealed and refrigerated as well. To reheat steak, slice and warm gently so it stays tender rather than chewy. This bowl can be packed for lunches just assemble shortly before eating to keep textures perfect.
Ingredient Substitutions
If you prefer chicken swap for the steak and grill as directed. No Greek yogurt on hand plain coconut yogurt works for dairy free lovers and the sauce still stays creamy. For extra fiber and flavor try brown rice or farro instead of white rice or quinoa. Zucchini can be replaced with eggplant or bell peppers when seasonal.
Serving Suggestions
These bowls shine at casual cookouts served family style with a platter of grilled vegetables for everyone to mix and match. Try topping with quick pickled onions or a spoonful of salsa verde for extra tang. Sometimes I tuck spinach leaves between rice and steak for extra greens that barely wilt under the warmth.
Save to Pinterest I learned once the hard way that skipping the resting step for steak leaves it dry and tasteless. Now I bring it off the grill early, tent it lightly, and savor the payoff of juicy meat every single time.
Common Recipe Questions
- → What type of steak works best?
Flank or skirt steak grills quickly and stays tender, perfect for slicing and serving in bowls.
- → Can I use a grill pan instead of an outdoor grill?
Yes, a grill pan achieves similar results, giving steak and zucchini a nice char indoors.
- → Is the sauce easily made dairy-free?
Simply substitute Greek yogurt or sour cream with a plant-based alternative for a dairy-free version.
- → What grains work well as a base?
Rice, quinoa, or salad greens all complement the smoky meat and creamy sauce in the bowl.
- → Can this dish be prepped in advance?
Yes, grill steak and zucchini ahead, store separately, and assemble just before serving for best texture.
- → Is this a suitable option for meal prepping?
Absolutely—portion the components in containers, keep sauce separate, and combine when ready to eat.