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Grilled Steak Bowl with Sauce & Grilled Zucchini Recipe

Grilled Steak Bowl with Sauce & Grilled Zucchini features tender marinated flank steak sliced thin over charred zucchini ribbons, fluffy quinoa, and peppery arugula. Drizzled with smoky chipotle-lime crema sauce for restaurant-quality healthy power bowl.

Ingredients

Scale
  • Steak & Marinade:
  • lbs flank steak
  • ¼ cup olive oil
  • 3 tbsp soy sauce or tamari
  • 2 tbsp lime juice
  • 3 garlic cloves, minced
  • 1 tbsp honey
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  •  
  • Bowl Base:
  • 2 cups cooked quinoa
  • 4 medium zucchini, spiralized or ribboned
  • 2 cups baby arugula
  • 1 cup cherry tomatoes, halved
  • ½ cup crumbled feta
  • ¼ cup toasted pepitas
  •  
  • Chipotle-Lime Sauce:
  • ½ cup sour cream or Greek yogurt
  • 2 tbsp mayonnaise
  • 1 chipotle in adobo + 1 tsp sauce
  • 1 tbsp lime juice
  • 1 garlic clove
  • Salt to taste

Instructions

  • 1. Marinate steak: Whisk marinade ingredients. Add steak to zip bag with marinade; refrigerate 2-8 hours. Remove 30 minutes before grilling to room temp.
  • 2. Make sauce: Blend all sauce ingredients until smooth. Refrigerate.
  • 3. Preheat grill to medium-high. Toss zucchini ribbons with 1 tbsp oil, salt, pepper. Grill in basket or skewers 3-4 minutes until charred tender. Grill steak 4-5 minutes per side for medium-rare. Rest 10 minutes, slice thin against grain.
  • 4. Assemble bowls: Divide quinoa, arugula, tomatoes. Top with sliced steak, grilled zucchini, feta, pepitas. Drizzle generously with chipotle sauce.

Notes

  • Flank steak ideal for bowls; slice super thin against grain for tenderness.
  • Zucchini ribbons char fast; don’t overcook to mush.
  • Quinoa advance cooking speeds assembly.
  • Sauce makes double; excellent on tacos or salads.
  • Vegetarian swap: Grilled portobello mushrooms or tofu.

Nutrition

Keywords: grilled steak bowl, steak zucchini power bowl, chipotle steak bowl