Irresistible Grilled Steak Bowl with Creamy Sauce & Zucchini

Why You’ll Love This Recipe

I love how easy and versatile this recipe is. Everything can be grilled in under 30 minutes, and the creamy sauce adds the perfect contrast to the smoky, charred meat and vegetables. The bowl is packed with protein, fiber, and fresh ingredients, but still feels indulgent thanks to the rich, lemony dressing. I also love that I can customize the grain, swap the steak for chicken or tofu, and use whatever vegetables I have on hand. It’s a complete meal in one bowl—with bold Mediterranean-inspired flavors.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Bowl
• 1 lb (450g) flank or skirt steak
• 2 medium zucchinis, sliced lengthwise
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cooked rice, quinoa, or your grain of choice
• 1 tbsp olive oil
• Salt and black pepper, to taste

For the Creamy Sauce
• ½ cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• ½ tsp onion powder
• Salt and pepper, to taste

Optional Toppings
• Chopped parsley
• Red pepper flakes
• Lemon wedges

Directions

I start by patting the steak dry and seasoning it on both sides with salt, pepper, and olive oil. If I have a little time, I let it marinate while I prep the rest of the ingredients to build flavor.

Then I slice the zucchini and bell peppers and toss them in a bit of olive oil, salt, and pepper so they’re ready to grill.

I preheat my grill or grill pan to high heat. I grill the steak for 3–4 minutes per side for medium-rare, then let it rest for 10 minutes before slicing it thinly against the grain.

While the steak rests, I grill the zucchini and peppers for 3–5 minutes on each side until they’re lightly charred and tender.

To make the creamy sauce, I whisk together the Greek yogurt, mayo, lemon juice, minced garlic, Dijon mustard, onion powder, and a little salt and pepper until smooth and creamy.

To build the bowls, I start with a layer of grains, then add slices of steak and grilled vegetables. I drizzle the creamy sauce generously over the top and finish with chopped parsley, red pepper flakes, or lemon wedges if I want an extra pop of flavor.

Servings and timing

This recipe makes 2–3 servings and takes about 40 minutes from start to finish—20 minutes of prep and 20 minutes of cooking. It’s perfect for a weeknight dinner or a casual weekend lunch, and easy to double if I’m serving more people.

Variations

When I want something lighter, I swap the grains for cauliflower rice or a leafy green base. I’ve also made this with grilled chicken thighs, shrimp, or tofu instead of steak for different protein options. For a dairy-free version, I replace the yogurt and mayo in the sauce with tahini or a dairy-free yogurt alternative. Sometimes I add avocado, olives, or hummus for extra richness.

Storage/Reheating

I store the components separately in the fridge for up to 3 days. The steak reheats best when I warm it gently in a skillet or microwave at low power to avoid overcooking. I keep the sauce in a sealed container and give it a quick stir before serving. The veggies hold up well and can be eaten cold or reheated. The assembled bowls are also great served cold for lunch the next day.

FAQs

Can I cook the steak on a stovetop instead of a grill?

Yes, I use a grill pan or cast iron skillet when grilling isn’t an option. I heat it to high and cook the steak just the same—3–4 minutes per side.

What kind of steak works best?

I usually go for flank or skirt steak because they’re quick-cooking and flavorful. I slice them thinly across the grain for tenderness.

Can I make the sauce ahead of time?

Absolutely. I often prepare the sauce up to 3 days in advance and store it in the fridge. The flavors actually improve as it sits.

What grain should I use?

I switch it up between white or brown rice, quinoa, farro, or couscous. Anything that soaks up the sauce works beautifully.

How do I get perfect grill marks?

I make sure the grill is fully preheated and avoid moving the steak or vegetables too soon. Letting them sit undisturbed helps create those nice charred lines.

Conclusion

This Grilled Steak Bowl with Creamy Sauce & Zucchini is one of those meals that feels fresh and nourishing without sacrificing bold flavor. From the juicy steak to the smoky veggies and the creamy lemon-garlic sauce, every bite is balanced and satisfying. Whether I’m meal-prepping or grilling for dinner, this bowl is always a win—and easy to make my own with just a few tweaks.