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Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini Recipe

Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini Recipe
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★★★★★

5.3 from 18 reviews

This Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini is a hearty, flavor-packed meal combining tender grilled sirloin or ribeye steak, smoky grilled zucchini, and fluffy quinoa or your favorite grain, all topped with a silky, tangy garlic cream sauce. Perfect for weeknight dinners or meal prep, it balances protein, vegetables, and grains in one satisfying dish with bold, savory flavors and an easy-to-make sauce that elevates every bite.

Ingredients

Scale

Steak and Vegetables

  • 1 lb sirloin or ribeye steak
  • 2 medium zucchinis, sliced
  • 2 tbsp olive oil, divided
  • Salt and black pepper, to taste
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika

Grains

  • 1 cup uncooked quinoa (or rice or farro as alternatives)

Creamy Sauce

  • 1/2 cup sour cream or Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt, to taste
  • 1 tbsp chopped fresh parsley or chives
  • Optional: splash of lemon juice for brightness

Instructions

  1. Prep the Steak: Bring the steak to room temperature for about 20 minutes. Pat dry with paper towels, then rub it with 1 tablespoon olive oil, salt, black pepper, garlic powder, and smoked paprika to evenly season.
  2. Preheat Grill: Heat your grill or grill pan over high heat until very hot to create perfect sear marks.
  3. Prepare and Grill Zucchini: Toss the zucchini slices with 1 tablespoon olive oil and a pinch of salt. Grill them for 2–3 minutes per side until tender and nicely charred, then set aside.
  4. Grill the Steak: Place the steak on the hot grill and cook for 4–5 minutes per side for medium-rare, adjusting time based on thickness. Remove from heat and let it rest for 5–10 minutes to retain juices.
  5. Cook Grains: While the steak rests, cook the quinoa or your choice of grain according to package instructions until fluffy.
  6. Make the Creamy Sauce: In a bowl, combine sour cream or Greek yogurt with Dijon mustard, garlic powder, smoked paprika, salt, and a splash of water or lemon juice if needed to thin the sauce. Stir well, then mix in chopped parsley or chives.
  7. Slice the Steak: Slice the rested steak thinly against the grain for tender, steakhouse-style bites.
  8. Assemble Your Bowl: Layer the cooked grains in bowls, top with grilled zucchini and sliced steak, then drizzle generously with the creamy sauce. Garnish with extra herbs if desired.

Notes

  • Bring the steak to room temperature before grilling for even cooking.
  • Cook steak to medium-rare at 130°F for optimal juiciness.
  • Let the steak rest before slicing to retain juices.
  • Slice steak against the grain for tender slices.
  • Oil grill grates to prevent sticking.
  • Grill zucchini just until tender with a little bite.
  • Add lemon juice to the sauce for a bright citrus flavor.
  • Double the sauce if you like extra for dipping or leftovers.
  • Store steak and zucchini separately from grains to prevent sogginess.
  • Reheat steak gently in a skillet or microwave covered with a damp towel to keep moist.
  • Use plant-based yogurt for a dairy-free creamy sauce alternative.

Nutrition

Keywords: grilled steak bowl, creamy sauce, grilled zucchini, quinoa bowl, easy dinner, healthy steak recipe, meal prep bowl

Find it online: https://delishfamilyrecipe.com/grilled-steak-bowl-with-creamy-sauce-and-grilled-zucchini-recipe/