why make this recipe
Grilled Steak Bowls are a fantastic way to enjoy a hearty meal. They are packed with flavor and nutrients, making them an excellent choice for a quick dinner or a weekend feast. The combination of juicy grilled steak, tender zucchini, and creamy sauce over a base of rice or mashed potatoes creates a satisfying dish. The best part is that you can customize it based on what you have at home or your personal preferences. Whether you are a fan of rich flavors or prefer something light and healthy, this recipe can be adjusted to suit you. Plus, it’s a great way to impress family or friends with minimal effort!
how to make Grilled Steak Bowl
Ingredients:
- 1 pound steak (flank, ribeye, or sirloin)
- 2 medium zucchinis, sliced into thick rounds
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh herbs (chives or parsley), chopped
- 2 cups cooked rice or mashed potatoes
Directions:
Start by patting the steak dry with paper towels. This will help the seasonings stick better and ensure a nice sear. Once dry, season both sides of the steak evenly with garlic powder, onion powder, salt, and pepper.
After seasoning the steak, let it rest for about 15 to 20 minutes at room temperature. This resting period helps the steak cook more evenly and retains its juiciness.
While the steak is resting, prepare the herb sauce. In a small bowl, whisk together the sour cream or Greek yogurt, Dijon mustard, chopped fresh herbs, and a pinch of garlic powder, salt, and pepper. Mix until smooth and creamy. Once mixed, chill it until you’re ready to serve.
Next, prepare the zucchini. Coat the zucchini slices lightly with olive oil, salt, and pepper. Make sure each slice is evenly coated to produce great flavor when grilled.
Preheat your grill or grill pan to medium-high heat. Grill the zucchini slices for about 2 to 3 minutes per side, or until they are tender and have a nice char. After grilling, set them aside.
Now it’s time to cook the steak. Heat a grill pan or skillet with a bit of oil over medium-high heat. Cook the steak for about 3 to 4 minutes per side for medium-rare, or until it reaches a temperature of 130°F. It’s important not to overcook the steak, or it may become tough.
After cooking, let the steak rest for 5 to 10 minutes before slicing. This rest period allows the juices to redistribute, making the steak more flavorful and tender. When you’re ready to serve, slice the steak thinly against the grain for the best texture.
To assemble the bowls, start by layering warm rice or mashed potatoes at the bottom of each bowl. Then add the grilled zucchini and sliced steak on top. Drizzle the creamy herb sauce over everything and garnish with extra herbs, if desired.
how to serve Grilled Steak Bowl
Grilled Steak Bowls are very versatile when it comes to serving. You can serve them as a hearty main course, perfect for lunch or dinner. To enhance the meal, consider offering some warm crusty bread or a fresh salad on the side. These bowls also make for great meal prep options. You can make the components ahead of time and assemble them just before eating. For a light twist, serve with a side of mixed greens dressed with a simple vinaigrette.
how to store Grilled Steak Bowl
If you have leftovers, storing them is easy. Place any leftover steak, zucchini, rice, or sauce in airtight containers. They can be stored in the refrigerator for up to 3 days. When you’re ready to eat, you can reheat the steak and zucchini on the stovetop or in the microwave. If you prefer, you can serve the cold sauce straight from the fridge. Just remember that the freshness of the ingredients will determine the quality of your leftovers, so it’s best to consume them quickly.
tips to make Grilled Steak Bowl
Choose your Steak Wisely: Depending on your preference, choose a cut that you enjoy the most. Flank steak tends to be leaner, ribeye is richer and more flavorful, while sirloin is a nice middle ground.
Let it Rest: Always remember to let the steak rest after grilling. If you skip this step, your steak may lose juices when cut, resulting in a dry texture.
Marinate for More Flavor: If you have time, marinating the steak for a few hours or overnight can elevate the flavors significantly. Consider using a mix of olive oil, soy sauce, and herbs for a delicious marinade.
Vegetable Variations: You can replace zucchini with your favorite vegetables like bell peppers, asparagus, or mushrooms. Feel free to experiment with different veggies according to what’s in season or your personal tastes.
Sauce Alternatives: If you’re not a fan of the creamy herb sauce, try serving the bowls with a chimichurri sauce or even a spicy salsa for a different flavor profile.
variation
Vegetarian Option: To make this bowl vegetarian, replace the steak with grilled portobello mushrooms or firm tofu. Marinate the mushrooms or tofu before grilling for added flavor.
Spicy Kick: For those who enjoy a bit of heat, add some sliced jalapeños or a drizzle of hot sauce over the finished bowl. You can also mix some sriracha into the creamy sauce for an extra kick.
Rice Alternatives: Instead of rice or mashed potatoes, you can use quinoa or cauliflower rice for a healthier, low-carb option. This adds a different texture and flavor while keeping the meal light.
FAQs
1. Can I use chicken instead of steak?
Yes! Chicken breast or thighs can be a great substitute. Just make sure to adjust the cooking time since chicken will take longer to cook through than steak.
2. How can I make this bowl more meal-prep friendly?
Prepare your components in advance. Cook your protein and vegetables, along with the sauce, and store them in separate containers. When you’re ready to eat, simply reheat and assemble.
3. Does this recipe work on a stovetop?
Absolutely! You can easily cook the steak and zucchini in a skillet on the stovetop if you don’t have access to a grill. Just make sure to preheat your skillet well for a nice sear.
4. Can I freeze leftovers?
Yes, you can freeze the steak and vegetables separately. Cool them completely, then store them in airtight containers or freezer bags. They should last for up to 3 months in the freezer.
5. What other toppings can I use?
You can get creative with toppings! Add sliced avocado, crumbled feta cheese, or a sprinkle of sesame seeds to enhance both flavor and presentation.
Grilled Steak Bowls
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A hearty meal featuring juicy grilled steak, tender zucchini, and creamy herb sauce over rice or mashed potatoes.
Ingredients
- 1 pound steak (flank, ribeye, or sirloin)
- 2 medium zucchinis, sliced into thick rounds
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh herbs (chives or parsley), chopped
- 2 cups cooked rice or mashed potatoes
Instructions
- Pat the steak dry with paper towels and season with garlic powder, onion powder, salt, and pepper.
- Let the steak rest for 15-20 minutes at room temperature.
- In a small bowl, whisk together sour cream or Greek yogurt, Dijon mustard, fresh herbs, a pinch of garlic powder, salt, and pepper until smooth. Chill until ready to serve.
- Coat zucchini slices lightly with olive oil, salt, and pepper, then grill for 2-3 minutes per side.
- Cook the steak for 3-4 minutes per side in a grill pan or skillet for medium-rare.
- Let the steak rest for 5-10 minutes before slicing against the grain.
- Assemble the bowls by layering rice or mashed potatoes, grilled zucchini, and sliced steak, then drizzle with the herb sauce and garnish with extra herbs.
Notes
For best results, let the steak rest after grilling to retain juiciness. You can customize the vegetables and sauces as per your preferences.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg