Name: Grilled Steak Bowl with Herb Sauce & Zucchini Bliss Recipe for a Summer BBQ
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 ½ pounds flank steak; 2 large zucchinis, sliced lengthwise into ½-inch strips; 2 tablespoons olive oil, divided; 1 teaspoon kosher salt, plus more to taste; ½ teaspoon black pepper, plus more to taste; 1 teaspoon smoked paprika; 2 cups cooked white or brown rice; 1 cup cherry tomatoes, halved; ¼ cup feta cheese, crumbled; ¼ cup fresh parsley, chopped; ½ cup fresh cilantro leaves; ½ cup fresh flat-leaf parsley leaves; 2 cloves garlic; ¼ cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon lemon zest; 1 tablespoon fresh lemon juice; ¼ teaspoon sea salt; ¼ teaspoon black pepper

Hey y'all! If you love fresh, vibrant flavors and crave a hearty meal at your summer gatherings, this Grilled Steak Bowl with Herb Sauce & Zucchini Bliss Recipe for a Summer BBQ is calling your name. Tender grilled steak, charred zucchini, fluffy rice, and a zesty herb sauce come together to create the ultimate satisfying bowl. Whether you're hosting friends, feeding family, or spicing up a regular weeknight, this bowl packs color, crunch, and unbeatable flavor in every bite. Let's get cooking!

Grilled Steak Bowl with Herb Sauce & Zucchini Bliss Recipe for a Summer BBQ

Why You'll Love This

Fresh & Revitalizing: The juicy steak with summery zucchini and bright herb sauce tastes like sunshine in a bowl.
Super Versatile: Adapt it for outdoor barbecues, casual weeknight dinners, or meal prep for the week.
Crowd-Pleaser: Everyone at your summer BBQ will gush over this colorful, wholesome bowl.
Easy to Make: Simple, step-by-step instructions make grilling steak bowls totally approachable for any home cook.

Ingredients

1 ½ pounds flank steak
2 large zucchinis, sliced lengthwise into ½-inch strips
2 tablespoons olive oil, divided
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
1 teaspoon smoked paprika
2 cups cooked white or brown rice
1 cup cherry tomatoes, halved
¼ cup feta cheese, crumbled
¼ cup fresh parsley, chopped

For the Herb Sauce:

½ cup fresh cilantro leaves
½ cup fresh flat-leaf parsley leaves
2 cloves garlic
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon sea salt
¼ teaspoon black pepper

Directions

Step 1: Marinate the Steak

Pat the flank steak dry and place it in a shallow dish. Drizzle with 1 tablespoon olive oil, sprinkle with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon smoked paprika. Rub all over and set aside at room temperature while prepping other ingredients (at least 15 minutes).

Step 2: Prep the Zucchini

Brush zucchini strips with 1 tablespoon olive oil, and season lightly with salt and pepper.

Step 3: Make the Herb Sauce

In a food processor or blender, combine cilantro, parsley, garlic, olive oil, red wine vinegar, lemon zest, lemon juice, sea salt, and pepper. Pulse until smooth and vibrant. Taste and adjust seasoning if needed.

Step 4: Grill the Steak & Zucchini

Preheat your grill (or grill pan) to medium-high heat (about 400°F). Grill the steak for 4-5 minutes per side for medium-rare (internal temp 130-135°F), or longer to your preferred doneness. Remove and let rest, tented with foil, for 5-10 minutes.
While the steak rests, grill zucchini strips for 2-3 minutes per side, until charred and tender.

Step 5: Assemble the Bowls

Slice steak thinly against the grain. Add a scoop of rice to each bowl, top with grilled steak, zucchini, cherry tomatoes, crumbled feta, and a generous spoonful of herb sauce. Garnish with fresh parsley.

Notes

Let your steak rest after grilling to lock in those flavorful juices.
Use a meat thermometer for perfect doneness every time.
Make the herb sauce in advance—flavors get even better after chilling for an hour or more.

Variations

Lemon Garlic Chicken: Swap in grilled boneless, skinless chicken thighs or breast for the steak.
Veggie Lover's Bowl: Replace steak with portobello mushrooms or grilled eggplant for a vegetarian twist.
Mediterranean Rice Upgrade: Use a herby rice pilaf or quinoa as your bowl base for extra color and flavor.

Required Equipment

Grill or grill pan
Food processor or blender
Chef's knife and cutting board
Mixing bowls
Tongs
Meat thermometer (optional, but recommended)

Storage Instructions

Store leftover steak bowl components in separate airtight containers in the fridge for up to 3 days.
The herb sauce will keep in a sealed jar or container for up to 5 days, refrigerated.
Reheat steak and zucchini gently before assembling bowls for best texture.

Serving Recommendations

Pair with grilled corn on the cob or a fresh green salad for a complete BBQ spread.
Serve with chilled lemonade, iced tea, or crisp white wine for ultimate summer refreshment.
Add warm pita bread or crispy tortilla chips for scooping up all the goodies!

Pro Tips

Cut the steak thinly against the grain for the most tender bites.
Don’t overcrowd the grill—give steak and veggies enough space to get that perfect sear.
If making ahead, keep all elements separate and assemble just before serving for maximum freshness.

FAQ

Can I make this recipe indoors?: Yes! You can easily use a grill pan or cast-iron skillet on your stovetop.
Can I use another cut of steak?: Absolutely, skirt steak or sirloin work great—just adjust the grilling time based on thickness.
Can I prep this recipe ahead of time?: Yes, all components except assembly can be prepped ahead—just store separately and combine right before serving.

Prep Time:

20 minutes

Cook Time:

18 minutes

Total Time:

38 minutes