Grilled 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
Scale
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
