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Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini

A hearty, savory bowl featuring tender, charred sliced steak, grilled zucchini half-moons, and brown rice, all generously drizzled with a rich and tangy creamy garlic herb sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Steak and Marinade
  • 1.5 lbs flank or skirt steak
  • 2 tbsp olive oil
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp Worcestershire sauce
  • 3 cloves garlic minced
  • 1 tsp black pepper freshly ground
  • 0.5 tsp kosher salt
Grilled Zucchini
  • 2 medium zucchini sliced into thick half-moons
  • 1 tbsp olive oil
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Creamy Herb Sauce
  • 0.33 cup mayonnaise
  • 0.33 cup sour cream or plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 clove garlic grated
  • 2 tbsp fresh chives finely chopped
  • 0.5 tsp crushed red pepper flakes
Bowl Base
  • 3 cups cooked brown rice warm

Equipment

  • Grill or Cast Iron Skillet
  • Mixing bowls
  • Sharp Chef's Knife
  • Cutting Board

Method
 

  1. In a bowl, mix olive oil, soy sauce, Worcestershire, minced garlic, salt, and pepper. Add steak, coat well, and marinate for 30 minutes at room temperature.
  2. Whisk mayonnaise, sour cream, lemon juice, grated garlic, chives, red pepper flakes, salt, and pepper in a small bowl. Add a splash of water if too thick. Refrigerate until ready to use.
  3. Toss the thick zucchini half-moons with olive oil, garlic powder, salt, and pepper until evenly coated.
  4. Preheat grill or cast-iron skillet over medium-high heat. Grill the steak for 4-6 minutes per side until medium-rare. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes.
  5. While steak rests, grill zucchini for 2-3 minutes per side until tender-crisp with char marks. Remove from heat.
  6. Slice the rested steak very thinly against the grain.
  7. Assemble bowls by dividing the warm brown rice, topping with grilled zucchini and sliced steak, and generously drizzling the creamy herb sauce over the top. Garnish with extra chives if desired.

Notes

For meal prep, store the cooked ingredients and the sauce in separate containers. Warm the steak and rice, then add the cold sauce just before eating.