Too hot to turn on the oven? This one’s for you. This Grilled Steak Creamy Zucchini Bowl is the ultimate summer dinner. It is fresh, filling, and full of bright flavors.
You want a meal that feels special but stays simple. This bowl delivers a gourmet experience right at your kitchen table. It is the perfect way to use up your garden zucchini tonight.
Why This Recipe Is a Winner
This recipe is a total game changer for busy weeknights. It comes together in just 35 minutes from start to finish. You get high-protein steak paired with light, nutritious summer produce.
The zesty Dijon-herb sauce brings everything together beautifully. It tastes like a restaurant dish but costs much less. Your whole family will love the smoky, charred flavor of the grilled veggies.
Simple Method
Making this bowl is incredibly straightforward and stress-free. You simply grill the steak and zucchini at the same time. The quinoa cooks quietly on the stove while you prep. Even beginner cooks can master this delicious meal with ease.
Ingredients You’ll Need
This recipe uses mostly fresh staples and simple pantry spices.
- 1 pound sirloin or ribeye steak
- 2 medium zucchinis, sliced into 1/2-inch rounds
- 1 cup uncooked quinoa or jasmine rice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder, divided
- 1/2 teaspoon smoked paprika
- 1/2 cup sour cream or plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley or chives, finely chopped
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Step-by-Step Directions
- Cook the quinoa or rice according to package instructions until fluffy; keep warm.
- In a small mixing bowl, whisk together the sour cream, Dijon mustard, lemon juice, half of the garlic powder, and the chopped herbs to create the creamy sauce. Cover and refrigerate.
- Pat the steak dry with paper towels. Season both sides generously with salt, black pepper, smoked paprika, and the remaining garlic powder.
- Toss the zucchini rounds with 1 tablespoon of olive oil, salt, and pepper in a large bowl.
- Preheat a grill or heavy grill pan over medium-high heat. Lightly oil the grates.
- Grill the steak for 4 to 5 minutes per side for medium-rare (internal temperature of 130°F). Transfer to a cutting board and let rest for 7 minutes.
- While the steak rests, grill the zucchini slices for 2 to 3 minutes per side until tender and clearly marked with char lines.
- Slice the rested steak thinly against the grain.
- Assemble the bowls by layering the grains at the base, followed by a portion of grilled zucchini and steak slices.
- Drizzle the prepared creamy sauce over each bowl and garnish with additional fresh herbs if desired.
Best Ways to Enjoy It
Serve these bowls warm while the steak is juicy. You can add a side of crusty bread for dipping. It is wonderful for a leisurely summer evening on the patio. Pair it with a cold glass of lemonade for a refreshing finish.
Storage & Reheating
Store any leftovers in an airtight container for up to three days. Keep the sauce in a separate small jar if possible. This dish makes a fantastic healthy lunch for your workday. Reheat the steak gently so it stays tender and delicious.
Tips for Best Results
- Always pat your steak dry before seasoning for a better crust.
- Let the steak rest for the full 7 minutes to keep juices inside.
- Use Greek yogurt in the sauce for a protein-packed healthy reset.
- Slice the steak against the grain for the most tender bite.
- Add a handful of fresh summer berries on the side for sweetness.
- Double the sauce because everyone will want extra for drizzling.
- Keep the grill hot to get those beautiful charred lines quickly.
Ways to Switch It Up
- Swap the steak for grilled chicken or shrimp for variety.
- Use cauliflower rice to keep this bowl low-carb and light.
- Add fresh summer corn to the grill for extra sweetness.
- Try cilantro and lime instead of parsley for a zesty twist.
Common Questions
Can I make this on the stove?
Yes, you can use a heavy cast-iron skillet. It will still give you a great sear. Just cook the steak and zucchini in batches.
Is this recipe good for meal prep?
It is excellent for meal prep. The flavors hold up well in the fridge. Pack the sauce separately to keep things fresh.
What steak cut works best?
Sirloin is lean and affordable for weeknights. Ribeye offers more fat and flavor for a special treat. Both work perfectly in this bowl.
I hope this fresh Grilled Steak Creamy Zucchini Bowl brings joy to your summer table. It is a simple way to eat well and feel great. Happy cooking!
— Lidia
Grilled Steak Creamy Zucchini Bowl
Ingredients
- 1 pound sirloin or ribeye steak
- 2 medium zucchinis , sliced into 1/2-inch rounds
- 1 cup uncooked quinoa or jasmine rice
- 2 tablespoons extra -virgin olive oil
- 1 teaspoon garlic powder, divided
- 1/2 teaspoon smoked paprika
- 1/2 cup sour cream or plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley or chives, finely chopped
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cook the quinoa or rice according to package instructions until fluffy; keep warm.
- In a small mixing bowl, whisk together the sour cream, Dijon mustard, lemon juice, half of the garlic powder, and the chopped herbs to create the creamy sauce. Cover and refrigerate.
- Pat the steak dry with paper towels. Season both sides generously with salt, black pepper, smoked paprika, and the remaining garlic powder.
- Toss the zucchini rounds with 1 tablespoon of olive oil, salt, and pepper in a large bowl.
- Preheat a grill or heavy grill pan over medium-high heat. Lightly oil the grates.
- Grill the steak for 4 to 5 minutes per side for medium-rare (internal temperature of 130°F). Transfer to a cutting board and let rest for 7 minutes.
- While the steak rests, grill the zucchini slices for 2 to 3 minutes per side until tender and clearly marked with char lines.
- Slice the rested steak thinly against the grain.
- Assemble the bowls by layering the grains at the base, followed by a portion of grilled zucchini and steak slices.
- Drizzle the prepared creamy sauce over each bowl and garnish with additional fresh herbs if desired.
