Grilled Steak Bowl

A Grilled Steak Bowl is my answer to those nights when I crave steakhouse flavor without leaving home. This recipe combines perfectly seared steak with smoky grilled zucchini and a tangy creamy herb sauce, all nestled over fluffy rice or creamy mashed potatoes. I’ve been making this bowl for years, and it never fails to satisfy my protein cravings while keeping things fresh and customizable.

The first time I made a grilled steak bowl, I was amazed at how restaurant-quality it tasted. The contrast between the juicy medium-rare steak, charred zucchini, and cool herby sauce was perfect. Now I make this Grilled Steak Bowl weekly for meal prep because it’s incredibly versatile and keeps beautifully in the fridge. Whether you’re feeding your family on a busy weeknight or impressing guests with a hearty steak dinner bowl, this recipe delivers quality flavor in the comfort of your own kitchen. The best part? You can customize everything from the protein to the base to match your preferences.

Ingredients You’ll Need for This Steak Bowl

• 1 pound steak (flank, ribeye, or sirloin)
• 2 medium zucchinis, sliced into thick rounds
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup sour cream or Greek yogurt (Greek yogurt creates tangier flavor)
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh herbs (chives or parsley), chopped
• 2 cups cooked rice or mashed potatoes

Step-by-Step Instructions for Your Grilled Steak Bowl

I recommend using a meat thermometer to hit that perfect 130°F for medium rare. It takes the guesswork out of cooking steak and prevents overcooking.

Step 1: Pat the steak completely dry with paper towels and season both sides generously with 1 teaspoon each of garlic powder, onion powder, salt, and black pepper. Let the steak rest at room temperature for 15-20 minutes before cooking. This ensures even heat penetration and prevents a cold center.

Step 2: While the steak rests, whisk together 1/2 cup sour cream or Greek yogurt, 1 tablespoon Dijon mustard, 2 tablespoons chopped fresh herbs (chives or parsley), a pinch of garlic powder, salt, and pepper in a bowl. Refrigerate the creamy herb sauce until ready to serve. The flavors will develop and meld beautifully while you cook.

Step 3: Toss zucchini slices in 1 tablespoon olive oil, salt, and pepper until evenly coated. Heat your grill pan over medium-high heat and grill zucchini for 2-3 minutes per side until tender with nice char marks. The zucchini should be smoky and caramelized with some darker spots. Set aside on a plate.

Step 4: Add a bit of oil to your grill pan or cast iron skillet and heat over medium-high heat (around 400°F) until the oil shimmers. Carefully place the steak in the pan and cook for 3-4 minutes per side without moving it for medium rare (internal temperature 130°F). Don’t flip too early or you won’t get a good crust. The steak will continue cooking as it rests, reaching 135°F. Let the steak rest for 5-10 minutes after cooking before slicing against the grain. This keeps all the juices inside.

Step 5: Build your Grilled Steak Bowl by starting with 1/2 cup cooked rice or a scoop of mashed potatoes as the base. Layer the grilled zucchini around the bowl, arrange sliced steak on top, and drizzle generously with the creamy herb sauce. Garnish with extra fresh herbs and a crack of black pepper.

What to Serve with Your Grilled Steak Bowl

This hearty steak bowl works beautifully with various bases that complement the rich protein and fresh vegetables.

Fluffy Jasmine Rice: The light, fragrant grains soak up the herb sauce perfectly and provide a neutral base for the bold steak flavors.

Garlic Mashed Potatoes: Creamy potatoes add comfort and richness, making your Grilled Steak Bowl feel even more indulgent and restaurant-worthy.

Quinoa: For a healthier twist, nutty quinoa adds protein and fiber while keeping the bowl light and nutritious.

Roasted Sweet Potatoes: The natural sweetness balances the savory steak and tangy sauce beautifully, plus adds gorgeous color to your bowl.

More Satisfying Bowl Meal Options

This Grilled Steak Bowl with Creamy Sauce delivers restaurant-quality indulgence at home. For lighter protein bowls, try the Grilled Chicken Broccoli Bowls, the tropical Honey Lime Chicken Avocado Rice Stack, or the nutrient-rich Chicken Sweet Potato Bowls. Looking for seafood variety, the Honey Sriracha Salmon Bowls offer sweet-spicy flavor.

Start the meal with a warming bowl of Cowboy Soup for a Western-themed dinner.

How to Store Your Steak Bowl Properly

Store your Grilled Steak Bowl components in separate airtight containers in the refrigerator for up to 3 days. I recommend keeping the creamy herb sauce separate until you’re ready to eat to prevent sogginess.

For reheating, warm the steak slices and zucchini gently in a skillet over medium heat for 2-3 minutes or microwave for 30-45 seconds. Steak stays most tender when stored whole and sliced fresh before reheating. Add your cold herb sauce right before serving for the best contrast of temperatures and textures.

In my experience, this steak bowl actually tastes incredible cold as a protein-packed lunch salad. The flavors develop overnight, making meal prep even more convenient for busy weeks.

Grilled Steak Bowl FAQs

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