Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini

Hi, I’m Sam from dishfoody.com, where hearty proteins meet fresh vegetables in satisfying bowl meals. If you’re tired of dry steak or boring rice bowls, this Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini delivers juicy grilled steak, charred zucchini, and a rich, garlicky cream sauce over fluffy rice or quinoa.

Perfect for dinner, meal prep, or date nights, this bowl balances smoky flavors with creamy indulgence. With years of grilling expertise, I’ve crafted this recipe for maximum flavor and simple execution. Here’s your complete guide with ingredients, instructions, variations, and tips.

Why This Recipe Works

• High-heat grilling creates flavorful char on steak and zucchini while keeping interiors juicy
• Creamy sauce adds richness that balances smoky grilled flavors
• Customizable base (rice, quinoa, cauliflower rice) suits any dietary need
• Restaurant-quality results with home cooking techniques
• Perfect for summer grilling or indoor grill pan cooking
• Balanced plate with protein, vegetables, and carbs

Ingredients & Prep

Grilled Steak & Zucchini

• 1 ½ lbs flank steak, skirt steak, or ribeye
• 3 medium zucchini, sliced lengthwise into ¼-inch planks
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• Salt and black pepper to taste

Creamy Sauce

• ½ cup sour cream or Greek yogurt
• ¼ cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1 tablespoon fresh dill or parsley, chopped
• Salt and pepper to taste

Bowl Base & Toppings

• 2 cups cooked rice, quinoa, or cauliflower rice
• Optional: cherry tomatoes, red onion slices, feta crumbles

Step-by-Step Instructions

1. Prepare steak marinade: Pat steak dry, rub with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Let rest 20 minutes.
2. Make creamy sauce: Whisk sour cream, mayonnaise, lemon juice, garlic, herbs, salt, and pepper. Refrigerate until ready to use.
3. Preheat grill to medium-high (400°F/205°C) or heat grill pan. Brush zucchini with remaining olive oil, season with salt and pepper.
4. Grill zucchini 3-4 minutes per side until charred and tender. Remove and keep warm.
5. Grill steak 3-5 minutes per side for medium-rare (135°F internal). Rest 5 minutes, then slice thinly against the grain.
6. Assemble bowls: Divide cooked base among bowls, top with sliced steak, grilled zucchini, and dollops of creamy sauce. Add fresh toppings if desired.

Flavor Variations

• Mexican: Use chipotle seasoning on steak, cilantro-lime crema.
• Asian: Soy-ginger marinade, sesame-soy cream sauce.
• Mediterranean: Oregano-lemon steak, tzatziki sauce.

Storage Tips

Store steak, zucchini, and sauce separately for up to 3 days. Assemble bowls fresh or reheat components individually. Sauce keeps 5 days refrigerated.

FAQs

• Can I use oven or stovetop? Yes, broil zucchini and pan-sear steak.
• What steak cuts work best? Flank, skirt, hanger, or ribeye all grill beautifully.
• Is this keto-friendly? Use cauliflower rice and skip carb base.

Conclusion

Savor restaurant-quality Grilled Steak Bowls with Creamy Sauce & Grilled Zucchini a smoky, juicy, and creamy meal that’s easy to master at home. Perfect for impressing guests or treating yourself. For more hearty bowl recipes, visit dishfoody.com and try our Lemon Parmesan Lettuce Salad.

Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini

Print Recipe

Juicy grilled steak served over rice with perfectly charred zucchini and drizzled with a rich creamy garlic sauce. A complete, flavorful meal bowl perfect for dinner or meal prep.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins (+ marinating)
• Yield: 4 servings 1x
• Category: Dinner, Meal Prep
• Method: Grill
• Cuisine: American

Ingredients

Scale 1x2x3x

• For the steak:
• 1 1/2 lbs flank steak or sirloin
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper
• For the grilled zucchini:
• 2 medium zucchini, sliced lengthwise
• 2 tablespoons olive oil
• Salt and pepper
• For the creamy sauce:
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 tablespoon fresh dill or parsley
• Salt and pepper
• Bowl base:
• 2 cups cooked rice or quinoa

Instructions

• 1. Mix olive oil, garlic, smoked paprika, salt, and pepper. Rub on steak and let marinate 30 minutes.
• 2. Preheat grill to medium-high. Grill steak 4-5 minutes per side for medium-rare. Rest 5 minutes, then slice.
• 3. Brush zucchini with olive oil, season, and grill 3-4 minutes per side until charred.
• 4. Mix sour cream, mayonnaise, lemon juice, garlic, dill, salt, and pepper for creamy sauce.
• 5. Assemble bowls: rice base, sliced steak, grilled zucchini, and drizzle with creamy sauce.

Notes

• Let steak rest before slicing for juicy results.
• Use Greek yogurt instead of sour cream for lighter sauce.
• Great for meal prep (store components separately).
• Add roasted potatoes or greens for variety.

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 3g
• Sodium: 680mg
• Fat: 28g
• Saturated Fat: 8g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 42g
• Cholesterol: 105mg

Keywords: grilled steak bowl, creamy sauce steak, grilled zucchini bowl, steak dinner