Grilled Steak Bowl with Herb Sauce Recipe
A flavorful Grilled Steak Bowl featuring your choice of tender steak, charred zucchini, and a creamy herb sauce served over a base of rice or mashed potatoes. This simple yet elegant dish combines smoky grilled elements with fresh herbs and a tangy sauce, perfect for a satisfying weeknight dinner or casual weekend meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 2-3 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Ingredients
For the Steak
- 1 pound Flank, Ribeye, or New York Strip steak (sirloin as a budget-friendly substitute)
For the Zucchini
- 2 medium zucchinis (optional substitution: bell peppers or asparagus)
For the Sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Dijon mustard (optional)
- 1 cup sour cream or Greek yogurt (plant-based yogurt for dairy-free option)
- 2 tablespoons fresh herbs (chives or parsley)
- Salt and pepper to taste
For the Base
- 2 cups cooked rice (preferably jasmine) or mashed potatoes (cauliflower mash for low-carb)
Instructions
- Prepare the steak: Pat the steak dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder. Let the steak rest at room temperature for 15-20 minutes to allow the seasoning to penetrate and the meat to cook evenly.
- Make the sauce: In a mixing bowl, whisk together sour cream or Greek yogurt, Dijon mustard (if using), fresh herbs, garlic powder, salt, and pepper until smooth. Cover and refrigerate the sauce for at least 10 minutes to meld the flavors.
- Prepare the zucchini: Slice the zucchinis into thick rounds or half-moons. Toss them in olive oil, salt, and pepper to coat evenly. Heat a grill or grill pan and cook the zucchini slices for 2-3 minutes per side until tender and slightly charred.
- Grill the steak: Preheat a grill pan with a bit of olive oil over medium-high heat. Place the seasoned steak on the pan and cook for 3-4 minutes per side for medium-rare, adjusting the time as needed for your preferred doneness. Once cooked, let the steak rest for 5-10 minutes before slicing against the grain.
- Assemble the bowl: Start with a base of cooked rice or mashed potatoes in serving bowls. Top with grilled zucchini and sliced steak. Drizzle generously with the chilled herb sauce. Serve immediately and enjoy the blend of smoky and creamy flavors.
Notes
- For a dairy-free sauce, replace sour cream or Greek yogurt with a plant-based yogurt alternative.
- Use sirloin steak as a more affordable cut without sacrificing flavor.
- Substitute zucchini with other grill-friendly vegetables like bell peppers or asparagus for variety.
- The herb sauce can be prepared in advance and kept refrigerated for up to 2 days.
- Adjust grilling times based on steak thickness and your preferred level of doneness.
- Cauliflower mash is a great low-carb alternative to traditional mashed potatoes for the bowl’s base.
