Irresistible Grilled Steak Bowl with Creamy Sauce & Zucchini
The best grilled steak bowl featuring tender steak, smoky zucchini, and a tangy creamy sauce. A healthy, balanced dinner perfect for weeknights or summer grilling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2–3 servings
- Category: Dinner / Healthy / Grilling
- Method: Grilling
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Ingredients
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 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
Instructions
Marinate the Steak: Pat steak dry and season with salt, pepper, and olive oil. Let it marinate briefly at room temperature.
Prep the Veggies: Slice zucchini and bell peppers. Toss with olive oil, salt, and pepper.
Grill the Steak: Heat grill or grill pan to high. Grill steak 3–4 minutes per side for medium-rare. Rest 10 minutes before slicing thinly against the grain.
Grill the Veggies: Grill zucchini and peppers for 3–5 minutes on each side until charred and tender.
Make the Creamy Sauce: Whisk together yogurt, mayo, lemon juice, garlic, mustard, onion powder, salt, and pepper in a bowl.
Assemble the Bowls: Start with your grain base, top with sliced steak and grilled veggies, and drizzle with creamy sauce. Add optional toppings and serve.
Notes
Always rest the steak before slicing to retain juices.
Grill on high heat for better char and flavor.
For dairy-free, use tahini or plant-based yogurt instead of Greek yogurt.
Store components separately for the best leftovers.
Swap in grilled chicken, shrimp, or tofu for a protein twist.
