Too hot to turn on the oven? This Grilled Steak Bowl is exactly what you need tonight. It is fresh, filling, and ready in just 30 minutes. You get juicy steak and tender zucchini in every single bite.
Summer evenings are made for the grill and fresh garden veggies. This meal delivers big flavor without any of the kitchen stress. It is a simple way to feed your family something truly nourishing.
Why You’ll Love This Recipe
This recipe is a total winner for busy summer nights. It packs a massive protein punch to keep you satisfied. The creamy garlic sauce adds a bright, zesty finish without heavy calories. It is perfect for a healthy reset after a busy weekend.
You only need a few simple ingredients to make this shine. Most of these items are already in your pantry or fridge. It is a budget-friendly way to enjoy a restaurant-quality steak dinner at home.
Simple Method
Cooking this meal is incredibly straightforward and stress-free. You simply season, grill, and assemble your bowls. The sauce comes together in one small bowl with a quick whisk. Even if you are a beginner, you will master the grill with this one.
Ingredients You’ll Need
This dish uses seasonal produce at its absolute best. Fresh zucchini and juicy steak create a perfect pairing.
- 1 lb top sirloin steak
- 2 medium zucchini, sliced into 1/2 inch rounds
- 2 cups cooked white rice or quinoa
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 clove garlic, finely minced
- 2 tablespoons fresh chives, minced
Step-by-Step
- Preheat grill or cast-iron grill pan to medium-high heat (400-450 degrees Fahrenheit).
- Pat steak dry with paper towels and season both sides with 1 tablespoon olive oil, salt, and pepper.
- Toss zucchini rounds with remaining olive oil and a pinch of salt.
- Grill the steak for 4 to 5 minutes per side for medium-rare, or until internal temperature reaches 135 degrees Fahrenheit.
- Place zucchini rounds on the grill and cook for 3 minutes per side until char marks appear and texture is tender-crisp.
- Remove steak from heat and let rest on a cutting board for 7 minutes to retain juices.
- In a small mixing bowl, whisk together Greek yogurt, lemon juice, minced garlic, and chives until smooth.
- Slice the rested steak against the grain into thin strips.
- Assemble bowls by layering 1 cup of grains, half the grilled zucchini, and half the steak slices.
- Top with a generous dollop of the creamy garlic sauce and serve.
Best Ways to Enjoy It
Serve this bowl warm while the steak is perfectly tender. The cool garlic sauce creates a creamy contrast to the charred zucchini. It is a beautiful meal to enjoy on the patio. Pair it with a glass of iced tea for the ultimate summer experience.
Storage & Reheating
Store any leftovers in an airtight container for up to three days. Keep the sauce in a separate small jar to stay fresh. This recipe is excellent for meal prep lunches the next day. Reheat the steak gently in a pan to keep it from getting tough.
Tips for Best Results
- Pat the steak very dry to get the best golden sear.
- Use a meat thermometer to ensure your steak is cooked perfectly.
- Slice the steak against the grain for the most tender bites.
- Let the meat rest so the juices stay inside the steak.
- Grill the zucchini until it is just tender-crisp, not mushy.
- Double the garlic sauce to use as a dip for other veggies.
- Season the zucchini right before grilling to prevent it from getting watery.
Ways to Switch It Up
- Swap white rice for cauliflower rice for a low-carb option.
- Try grilled bell peppers instead of zucchini for more color.
- Add a pinch of red pepper flakes for a spicy kick.
- Use flank steak if you prefer a leaner, thinner cut.
Common Questions
Can I use a different vegetable?
Yes, asparagus or bell peppers work beautifully on the grill. Just adjust the cooking time until they are tender. Most garden veggies will taste great with the garlic sauce.
What if I do not have an outdoor grill?
A heavy cast-iron grill pan on the stove works just as well. Make sure it is very hot before adding the steak. You will still get those beautiful char marks and great flavor.
I hope this simple meal brings some ease to your busy week. There is nothing better than a fresh, protein-packed dinner enjoyed outdoors. Happy grilling!
— Katie Wood
Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini
Ingredients
- 1 lb top sirloin steak
- 2 medium zucchini , sliced into 1/2 inch rounds
- 2 cups cooked white rice or quinoa
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 clove garlic , finely minced
- 2 tablespoons fresh chives, minced
Instructions
- Preheat grill or cast-iron grill pan to medium-high heat (400-450 degrees Fahrenheit).
- Pat steak dry with paper towels and season both sides with 1 tablespoon olive oil, salt, and pepper.
- Toss zucchini rounds with remaining olive oil and a pinch of salt.
- Grill the steak for 4 to 5 minutes per side for medium-rare, or until internal temperature reaches 135 degrees Fahrenheit.
- Place zucchini rounds on the grill and cook for 3 minutes per side until char marks appear and texture is tender-crisp.
- Remove steak from heat and let rest on a cutting board for 7 minutes to retain juices.
- In a small mixing bowl, whisk together Greek yogurt, lemon juice, minced garlic, and chives until smooth.
- Slice the rested steak against the grain into thin strips.
- Assemble bowls by layering 1 cup of grains, half the grilled zucchini, and half the steak slices.
- Top with a generous dollop of the creamy garlic sauce and serve.
