This Grilled Steak Bowl with Creamy Sauce and Grilled Zucchini is your go-to for a balanced, protein-packed meal that feels hearty and fresh all at once. Perfectly grilled steak is served over fluffy quinoa (or your favorite grain), paired with tender-charred zucchini slices, and finished with a cool, tangy garlic cream sauce that ties everything together. Whether you’re cooking for weeknight ease, prepping meals ahead, or entertaining friends, this bowl delivers big flavor with minimal fuss.
Ingredients
1 lb sirloin or ribeye steak
2 medium zucchinis, sliced into rounds or lengthwise strips
1 cup uncooked quinoa, rice, or farro
2 tbsp olive oil, divided
Salt and freshly ground black pepper, to taste
1 tsp garlic powder
1/2 tsp smoked paprika
For the Creamy Sauce
1/2 cup sour cream or Greek yogurt
1 tbsp Dijon mustard
1/2 tsp garlic powder
1/4 tsp smoked paprika
Salt, to taste
1 tbsp chopped parsley or chives
Optional: splash of lemon juice for brightness
Instructions
Bring the steak to room temperature. Pat it dry with paper towels and rub all over with 1 tablespoon of olive oil, salt, pepper, garlic powder, and smoked paprika
Preheat your grill or grill pan over high heat
Toss the zucchini slices with the remaining olive oil and a pinch of salt
Grill zucchini for about 2–3 minutes per side, until tender and charred. Set aside
Grill steak for 4–5 minutes per side for medium-rare, depending on thickness. Let rest for 5–10 minutes before slicing
Meanwhile, cook the quinoa or grain of choice according to package directions
To make the sauce, whisk together sour cream or Greek yogurt, Dijon mustard, garlic powder, smoked paprika, salt, and herbs. Add a splash of lemon juice if using
Slice the steak thinly against the grain
Assemble your bowls by layering grains, zucchini, and steak. Drizzle with creamy sauce and top with extra herbs if desired
Notes
Use a meat thermometer for perfect doneness: 130–135°F for medium-rare
Swap steak for grilled chicken or portobello mushrooms for a different protein option
Add extras like avocado, pickled onions, or roasted red peppers for more variety
Make the sauce in advance—it keeps well in the fridge for 3–4 days
Quinoa adds extra protein and fiber, but brown rice or farro work just as well
FAQs
Can I use a different cut of steak?
Yes! Flank steak, New York strip, or even skirt steak work great—just adjust cooking time based on thickness
Can I cook the steak and zucchini indoors?
Absolutely. Use a grill pan or cast-iron skillet on the stove for delicious results without an outdoor grill
Is this recipe good for meal prep?
Definitely. Store components separately and assemble when ready to eat. The sauce can be packed on the side
Can I make it dairy-free?
Yes, substitute a dairy-free yogurt or sour cream alternative for the sauce. The rest of the dish is naturally dairy-free
How long will leftovers last?
Steak and vegetables will keep for up to 3–4 days in the fridge. Reheat gently to avoid overcooking the meat