Go Back
A colorful bowl with sliced grilled steak, charred zucchini rounds, and fluffy quinoa topped with creamy herb sauce.

Grilled Steak Creamy Zucchini Bowl

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 525 kcal

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.