Grilled Steak Creamy Zucchini Bowl (Print Version)

Smoky steak, charred zucchini, tangy cream sauce served over your choice of grains or greens.

# What You'll Need:

→ Steak

01 - 1 pound flank or skirt steak
02 - Salt
03 - Black pepper
04 - Garlic powder
05 - Olive oil

→ Zucchini

06 - 2 medium zucchini, sliced lengthwise
07 - Olive oil
08 - Salt
09 - Black pepper

→ Creamy Sauce

10 - 1/2 cup Greek yogurt or sour cream
11 - 1 tablespoon Dijon mustard
12 - 1 garlic clove, minced
13 - Juice of 1/2 lemon
14 - Salt
15 - Black pepper

→ Bowl Base and Fillings

16 - 2 cups cooked rice, quinoa, or salad greens
17 - Cherry tomatoes, halved
18 - Crumbled feta or Parmesan cheese (optional)

# Steps to Follow:

01 - Preheat grill or grill pan over medium-high heat. Pat steak dry and season both sides with salt, black pepper, and garlic powder. Brush both steak and sliced zucchini with olive oil, then season zucchini with salt and black pepper.
02 - Place zucchini on the grill and cook for 2 to 3 minutes per side until charred and tender; set aside. Grill steak for 4 to 5 minutes per side for medium doneness. Transfer steak to a plate, tent with foil, and let rest for at least 5 minutes before slicing against the grain.
03 - In a mixing bowl, whisk together Greek yogurt or sour cream, Dijon mustard, minced garlic, lemon juice, salt, and black pepper until smooth. Adjust seasoning to taste.
04 - Arrange cooked rice, quinoa, or salad greens as the base in each bowl. Top with sliced steak, grilled zucchini, and halved cherry tomatoes. Drizzle creamy sauce over ingredients and sprinkle with crumbled feta or Parmesan cheese if desired.

# Additional Tips::

01 -
  • Quick for busy nights
  • Versatile with grains or greens
  • Balanced with vegetables and protein
  • Smoky steak plus cool sauce
  • Pairs well with summer produce
02 -
  • Packed with complete protein and vegetables
  • Adaptable for different diets and seasons
  • Easy to make ahead or meal prep
03 -
  • Slice steak thinly against the grain so every bite stays tender and easy to eat.
  • Always let grilled steak rest before cutting so the juices stay in the meat instead of leaking onto your board.
  • A pinch of smoked paprika or sumac in the sauce takes the flavor up a notch and pairs beautifully with grilled steak.

Return