Why Make This Recipe
Grilled Steak Creamy Zucchini Bowl is a delicious and satisfying meal. It combines juicy steak, tender zucchini, and wholesome grains with a creamy sauce. This recipe is perfect for a weeknight dinner or a weekend gathering. It’s easy to make, packed with flavor, and full of nutritious ingredients.
How to Make Grilled Steak Creamy Zucchini Bowl
Ingredients
- 450 g sirloin steak or ribeye steak
- 2 medium zucchinis, sliced into 1 cm rounds
- 170 g uncooked quinoa, rice, or farro
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Ground black pepper, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 120 ml sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped parsley or chives
- 1 teaspoon lemon juice (optional)
Directions
- Allow the steak to reach room temperature. Pat it dry with kitchen paper, then rub it with 1 tablespoon olive oil, salt, pepper, 1/2 teaspoon garlic powder, and smoked paprika.
- Toss the zucchini slices with 1 tablespoon olive oil, a pinch of salt, and 1/2 teaspoon garlic powder.
- Heat the grill or grill pan over high heat until very hot.
- Grill the zucchini slices for 2–3 minutes per side, flipping once, until tender and charred. Remove from heat and set aside.
- Grill the steak for 4–5 minutes per side for medium-rare, adjusting for thickness. Transfer it to a cutting board and let it rest for 5–10 minutes.
- Prepare quinoa, rice, or farro according to package directions using a pot of boiling salted water. Drain and fluff with a fork.
- In a mixing bowl, combine sour cream or Greek yogurt with Dijon mustard, remaining garlic powder, smoked paprika, salt, finely chopped herbs, and lemon juice if desired. Stir until smooth and creamy.
- Slice the rested steak thinly across the grain.
- Spoon grains into serving bowls, arrange grilled zucchini and sliced steak on top, and generously drizzle with creamy sauce.
How to Serve Grilled Steak Creamy Zucchini Bowl
Serve the Grilled Steak Creamy Zucchini Bowl warm. You can enjoy it as a standalone meal or pair it with a fresh salad. The creamy sauce adds a rich flavor that complements the grilled vegetables and steak perfectly.
How to Store Grilled Steak Creamy Zucchini Bowl
To store leftovers, place them in an airtight container in the refrigerator. It will stay fresh for up to three days. To reheat, simply warm it in the microwave or on the stovetop.
Tips to Make Grilled Steak Creamy Zucchini Bowl
- Let the steak rest before slicing to keep it juicy.
- Customize the creamy sauce by adding your favorite herbs or spices.
- Use a meat thermometer to check the steak’s doneness if you’re unsure.
- Feel free to swap the grains for your choice of quinoa, rice, or farro based on your preference.
Variation
You can add other vegetables, such as bell peppers or asparagus, to the grill for extra flavor and nutrition. Additionally, you can use chicken or tofu instead of steak for a different protein option.
FAQs
Can I use a different cut of meat?
Yes, you can use any cut of steak you prefer, such as flank steak or skirt steak, but cooking times may vary.
Is this recipe gluten-free?
This recipe can be gluten-free if you use quinoa or a gluten-free grain. Be sure to check labels if you’re using processed ingredients.
Can I make the sauce ahead of time?
Yes, you can prepare the creamy sauce in advance and store it in the refrigerator for up to three days. Just stir it well before using.
Grilled Steak Creamy Zucchini Bowl
A delicious and satisfying meal combining juicy steak, tender zucchini, and wholesome grains with a creamy sauce. Perfect for weeknight dinners or gatherings.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 450 g sirloin steak or ribeye steak
- 2 medium zucchinis, sliced into 1 cm rounds
- 170 g uncooked quinoa, rice, or farro
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Ground black pepper, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 120 ml sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped parsley or chives
- 1 teaspoon lemon juice (optional)
Instructions
- Allow the steak to reach room temperature. Pat dry and rub with 1 tablespoon olive oil, salt, pepper, garlic powder, and smoked paprika.
- Toss the zucchini slices with 1 tablespoon olive oil, salt, and garlic powder.
- Heat the grill or grill pan over high heat until hot.
- Grill zucchini for 2–3 minutes per side until tender and charred. Remove and set aside.
- Grill steak for 4–5 minutes per side for medium-rare, adjusting for thickness. Rest for 5–10 minutes before slicing.
- Prepare quinoa, rice, or farro according to package directions. Drain and fluff.
- In a mixing bowl, combine sour cream, Dijon mustard, remaining garlic powder, smoked paprika, salt, herbs, and lemon juice. Stir until smooth.
- Slice steak thinly across the grain.
- Spoon grains into serving bowls, arrange grilled zucchini and steak on top, and drizzle with creamy sauce.
Notes
Customizable with different grains and veggies. Use chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg