Hey y'all! If you love bold flavors, juicy steak, and vibrant veggies, this Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini is about to become your weeknight go-to. It's got tender, perfectly grilled steak, charred zucchini with a smoky touch, and a dreamy garlicky sauce that ties everything together. Whether you're meal-prepping, feeding a crowd, or treating yourself on a Saturday night, this bowl packs serious flavor and comfort into every bite. Let’s get cooking!

Why You'll Love This

Loaded with fresh, wholesome ingredients for a nourishing meal.
Filled with contrasting textures: juicy steak, crisp zucchini, and creamy sauce.
Quick and straightforward—ready in under 40 minutes.
Perfect for meal prep or casual entertaining.
Endlessly customizable to suit your taste and dietary needs.

Ingredients

1 lb (450g) flank steak or sirloin steak
2 medium zucchinis, sliced into ½-inch thick rounds
1 cup cooked jasmine or basmati rice (or grain of choice)
2 tablespoon olive oil, divided
1 teaspoon smoked paprika
½ teaspoon garlic powder
1 teaspoon sea salt, divided
½ teaspoon ground black pepper
½ cup Greek yogurt or sour cream
2 tablespoon mayonnaise
1 tablespoon lemon juice
1 garlic clove, finely minced
2 tablespoon fresh parsley, chopped (plus extra for garnish)
Optional toppings: sliced avocado, cherry tomatoes, pickled onions

Directions

Step 1: Prep the Steak

Pat the steak dry and rub with 1 tablespoon olive oil, smoked paprika, garlic powder, ½ teaspoon salt, and black pepper. Let sit at room temperature for 10–15 minutes.

Step 2: Grill the Zucchini

Preheat your grill or grill pan to medium-high (about 425°F/220°C). Toss zucchini with remaining 1 tablespoon olive oil and a pinch of salt and pepper. Grill for 2–3 minutes per side, until tender and lightly charred. Remove and set aside.

Step 3: Grill the Steak

Place steak on the hot grill. Cook for 4–5 minutes per side for medium-rare (internal temp 130–135°F/54–57°C), or adjust time for desired doneness. Let rest 5 minutes, then slice thinly against the grain.

Step 4: Make the Creamy Sauce

In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, minced garlic, ½ teaspoon salt, and chopped parsley until smooth.

Step 5: Assemble the Bowls

Divide rice between bowls. Top evenly with grilled zucchini, sliced steak, a drizzle of creamy sauce, and any desired toppings. Garnish with extra parsley and enjoy!

Notes

Letting the steak rest ensures juicy slices—don't skip this step!
If you don't have a grill, a grill pan or cast-iron skillet works perfectly.
Taste the sauce and adjust salt or lemon for more zing.

Variations

Spicy Kick: Add a pinch of cayenne or a squeeze of sriracha to the sauce.
Low-Carb: Swap the rice for cauliflower rice or shredded lettuce.
Dairy-Free: Use a plant-based yogurt and mayo for the sauce.

Required Equipment

Grill or grill pan
Sharp knife and cutting board
Mixing bowls
Tongs
Meat thermometer (recommended)

Storage Instructions

Store leftover steak and zucchini in an airtight container in the refrigerator for up to 3 days. Keep the creamy sauce separate for best texture. Reheat steak gently to avoid overcooking, and assemble bowls just before serving.

Suggested Pairings & Serving Recommendations

Serve with a crisp green salad, grilled corn, or roasted sweet potatoes for a heartier meal.
Pair with a bright sauvignon blanc, light red, or sparkling water with lime.

Pro Tips for Best Results

Slice the steak against the grain for maximum tenderness.
Don't overcrowd the grill; give steak and zucchini plenty of space for an even char.
Prep your sauce and toppings in advance for easy assembly right off the grill.

FAQ

Can I use a different cut of steak?: Absolutely! Skirt steak, ribeye, or New York strip also work beautifully. Adjust cooking times as needed.
Can I grill the vegetables ahead of time?: Yes, grilled vegetables keep well and can be served at room temperature or quickly reheated before assembling the bowl.
How do I make this recipe gluten-free?: This recipe is naturally gluten-free—just confirm your condiments and rice are certified gluten-free!