Grilled Steak Bowl with Creamy Lemon-Garlic Sauce and Zucchini Recipe
Introduction
This grilled steak bowl with creamy sauce and zucchini is a flavorful and balanced meal perfect for a quick weeknight dinner or a weekend treat. It combines tender, juicy steak with fresh grilled zucchini and a tangy yogurt-based sauce served over rice or quinoa.
Ingredients
- Steak (your preferred cut)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 medium zucchinis, sliced
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon lemon juice
- 2 cups cooked rice or quinoa
Instructions
- Step 1: Season the steak with salt and pepper, then brush with olive oil. Grill over medium-high heat until it reaches your desired level of doneness. Remove from heat and let it rest for a few minutes.
- Step 2: While the steak rests, toss the zucchini slices with a little olive oil, then grill until tender and slightly charred, about 3-4 minutes per side.
- Step 3: In a small bowl, combine the Greek yogurt or sour cream with minced garlic and lemon juice. Mix well to create a creamy, tangy sauce.
- Step 4: Slice the rested steak thinly against the grain.
- Step 5: Assemble your bowls by adding a base of cooked rice or quinoa, topping with sliced steak, grilled zucchini, and a generous drizzle of the creamy sauce.
Tips & Variations
- Use skirt or flank steak for quicker cooking and great flavor.
- Marinate the steak for 30 minutes in olive oil, garlic, and lemon juice for extra tenderness.
- Swap zucchini for other grilled vegetables like bell peppers or asparagus.
- For a dairy-free option, use a plant-based yogurt alternative.
- Add fresh herbs like chopped parsley or cilantro to the sauce for extra brightness.
Storage
Store any leftover steak bowls in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate to maintain freshness. Reheat gently in the microwave or on the stovetop until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I cook the steak indoors instead of grilling?
Yes, you can pan-sear the steak in a hot skillet with a bit of oil to achieve a similar result if an outdoor grill is unavailable.
What type of rice works best for this dish?
Long-grain white rice, brown rice, or quinoa all work well as they provide a neutral base that complements the flavors of the steak and sauce.
PrintGrilled Steak Bowl with Creamy Lemon-Garlic Sauce and Zucchini Recipe
A flavorful grilled steak bowl featuring juicy, perfectly seasoned steak and tender grilled zucchini, all served over a bed of rice or quinoa and topped with a refreshing creamy garlic-lemon sauce made from Greek yogurt or sour cream. This hearty and balanced meal combines smoky grilled flavors with a zesty and tangy sauce for a satisfying dining experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Steak
- 1 lb steak (your choice of cut, e.g., ribeye or sirloin)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Grilled Vegetables
- 2 medium zucchinis, sliced
- 1 tbsp olive oil
- Salt and pepper to taste
Sauce
- 1/2 cup Greek yogurt or sour cream
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- Salt to taste
Base
- 2 cups cooked rice or quinoa
Instructions
- Prepare the steak seasoning: Rub the steak with olive oil, minced garlic, salt, and pepper. Let it rest at room temperature for 10-15 minutes to absorb the flavors.
- Grill the steak: Preheat the grill to medium-high heat. Grill the steak for about 4-6 minutes per side, depending on thickness and desired doneness. Remove from grill and let it rest for 5 minutes before slicing.
- Grill the zucchini: Toss the sliced zucchini with olive oil, salt, and pepper. Grill on medium heat for about 3-4 minutes per side, until tender and marked with grill lines.
- Make the creamy sauce: In a small bowl, combine Greek yogurt or sour cream with lemon juice, minced garlic, and salt. Mix well until smooth and creamy.
- Assemble the bowls: Place a serving of cooked rice or quinoa at the bottom of each bowl. Top with grilled steak slices, grilled zucchini, and a generous dollop of the creamy sauce.
Notes
- You can substitute the steak with chicken or tofu for a different protein option.
- Use quinoa for a gluten-free and higher protein base instead of rice.
- The creamy sauce can be made ahead and stored in the refrigerator for up to 2 days.
- Adjust seasoning and lemon juice in the sauce to your preferred tanginess.
- Leftover grilled steak and zucchini make a great next-day lunch option.
Keywords: grilled steak bowl, zucchini, creamy sauce, Greek yogurt sauce, lemon garlic sauce, steak recipe, healthy bowl, grilled vegetables
