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Grilled Steak Bowl with Creamy Sauce Grilled Zucchini

Savor This Juicy Grilled Steak Bowl with Creamy Sauce & Zucchini

This Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini is a satisfying meal that combines rich flavors and vibrant colors.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: High Protein Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 pound ribeye or sirloin steak Choose ribeye for more marbling and flavor or sirloin for a leaner cut.
  • 1 teaspoon kosher salt Enhances the natural flavors of the beef.
  • 0.5 teaspoon freshly ground black pepper Adds a kick of spice that complements the richness of the steak.
  • 1 tablespoon olive oil Helps achieve a beautiful sear and keeps the steak juicy.
For the Zucchini
  • 2 medium zucchinis sliced lengthwise
  • 1 tablespoon olive oil for zucchini, ensures it grills nicely without sticking.
  • 0.5 teaspoon garlic powder Adds a subtle garlicky flavor to the grilled veggies.
  • 0.5 teaspoon smoked paprika Infuses a hint of smokiness that enhances the grilled taste.
  • 1 pinch salt Balances the flavors of the zucchini as it cooks.
For the Creamy Sauce
  • 0.5 cup sour cream or Greek yogurt Use Greek yogurt for a tangy twist that's lower in fat.
  • 2 tablespoons mayonnaise Adds creaminess that enriches the sauce.
  • 1 tablespoon Dijon mustard Brings a zesty note that livens up the creamy base.
  • 1 clove garlic finely grated
  • 2 tablespoons fresh parsley finely chopped
  • 1 tablespoon fresh chives or green onions chopped
  • 0.5 lemon juiced Brightens the sauce with a bit of acidity.
For the Base
  • 2 cups cooked seasoned rice Use your favorite flavored rice or simple white rice.

Equipment

  • grill
  • skillet
  • mixing bowl
  • Whisk

Method
 

Step‑By‑Step Instructions
  1. Pat the ribeye or sirloin steak dry using paper towels, season both sides with kosher salt and black pepper, and let it rest at room temperature for 20-30 minutes.
  2. Slice zucchinis lengthwise, combine with olive oil, garlic powder, smoked paprika, and salt, toss to coat and marinate for 10 minutes.
  3. Whisk together sour cream, mayonnaise, Dijon mustard, and garlic. Add lemon juice, parsley, and chives, adjust seasoning, then refrigerate.
  4. Heat a skillet or grill pan, add olive oil, and sear the steak for 3-4 minutes per side until medium-rare. Let it rest for 5 minutes.
  5. Grill the marinated zucchini slices cut-side down for 2-3 minutes on each side until tender.
  6. In a serving bowl, layer 2 cups of rice, then arrange the grilled zucchini and sliced steak attractively.
  7. Drizzle the creamy herb sauce over the bowl, ensuring every bite is rich and flavorful.
  8. Sprinkle fresh herbs or chili flakes for garnish before serving.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 300IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; creamy sauce should be kept separate.

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