Introduction

This Grilled Steak Bowl with Creamy Sauce is a satisfying and flavorful meal that combines tender, smoky steak with fresh grilled zucchini and hearty grains. The creamy garlic sauce adds a zesty finish, making it perfect for a wholesome weeknight dinner or weekend cookout.

A white bowl filled with a base layer of light beige cooked quinoa with its tiny grain texture visible, topped with thick slices of grilled steak that are dark brown with seared grill marks, drizzled with a creamy white sauce and sprinkled with fresh green chopped parsley. On the right side, there are several grilled zucchini slices showing a vibrant green skin and pale yellow insides with dark grill lines, also garnished with parsley. A silver fork is resting inside the bowl on the right side. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound sirloin or ribeye steak
1 tablespoon olive oil (plus 1 tablespoon for zucchini)
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon garlic powder (divided)
1/2 teaspoon smoked paprika (divided)
1 cup uncooked quinoa, rice, or farro
2 medium zucchinis, sliced
Pinch of salt (for zucchini)
1/2 cup sour cream or Greek yogurt
1 tablespoon Dijon mustard
Salt, to taste (for sauce)
1 tablespoon chopped fresh parsley or chives
Splash of fresh lemon juice (optional)

Instructions

Step 1: Allow the steak to come to room temperature. Pat it dry and coat evenly with 1 tablespoon olive oil, salt, freshly ground black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika.
Step 2: Preheat a grill or grill pan over high heat until hot.
Step 3: Toss sliced zucchini with 1 tablespoon olive oil and a pinch of salt. Grill zucchini slices for 2 to 3 minutes per side, until tender and lightly charred. Transfer to a plate and keep warm.
Step 4: Place the seasoned steak on the grill. Cook for 4 to 5 minutes per side, or until it reaches your desired doneness. Remove from heat and let it rest for 5 to 10 minutes before slicing.
Step 5: Prepare quinoa, rice, or farro according to package instructions. Fluff with a fork once cooked.
Step 6: In a bowl, mix together sour cream or Greek yogurt, Dijon mustard, remaining garlic powder and smoked paprika, salt to taste, chopped parsley or chives, and a splash of lemon juice if using. Stir until smooth.
Step 7: Slice the rested steak thinly against the grain.
Step 8: Assemble the bowls by spooning grains into serving dishes, topping with grilled zucchini, then sliced steak. Drizzle generously with the creamy sauce before serving.

Tips & Variations

For extra flavor, marinate the steak a few hours ahead using olive oil, garlic, and herbs.
Substitute zucchini with other grill-friendly vegetables like bell peppers or asparagus.
Use Greek yogurt instead of sour cream for a lighter, tangier sauce.
Add a sprinkle of red pepper flakes to the sauce for a little heat.

Storage

Store leftover steak bowls in an airtight container in the refrigerator for up to 3 days. Keep the creamy sauce separate to avoid sogginess. Reheat the grains and steak gently in the microwave or on the stove, then add fresh grilled vegetables if possible. Drizzle with sauce before serving.

How to Serve

A white bowl filled with three main layers: the bottom layer is light beige quinoa grains with a fluffy texture, topped with several grilled zucchini slices, yellow with dark grill marks and a soft texture along the edges. On top of the zucchini lies a row of thick, juicy grilled steak pieces cut into cubes, dark brown with charred edges and a pink center. The steak is drizzled with a creamy light yellow sauce scattered with finely chopped green herbs. In the background inside the bowl, there is a small white cup holding extra sauce. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, you can substitute with other cuts like flank, skirt, or New York strip. Adjust grilling time based on thickness for best results.

What grains work best for this bowl?

Quinoa, rice, and farro all work well. Choose based on your preference for texture and cooking time.

Grilled Steak Bowl with Creamy Garlic Sauce Recipe

Print Recipe

★★★★★

4.5 from 145 reviews

This Grilled Steak Bowl with Creamy Sauce is a flavorful and satisfying meal featuring perfectly grilled sirloin or ribeye steak, tender charred zucchini, and a base of quinoa, rice, or farro. The bowl is complemented by a zesty creamy sauce made from sour cream or Greek yogurt, Dijon mustard, and herbs, making it a wholesome, balanced dish perfect for any occasion.

Author: Maya
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Grilling
Cuisine: American

Ingredients

Scale

Steak

1 pound sirloin or ribeye steak
1 tablespoon olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon garlic powder
1/2 teaspoon smoked paprika

Grains

1 cup uncooked quinoa, rice, or farro

Grilled Zucchini

2 medium zucchinis, sliced
1 tablespoon olive oil
Pinch of salt

Creamy Sauce

1/2 cup sour cream or Greek yogurt
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt, to taste
1 tablespoon chopped fresh parsley or chives
Splash of fresh lemon juice (optional)

Instructions

Prepare the Steak: Allow the steak to come to room temperature. Pat the steak dry and coat evenly with 1 tablespoon olive oil, salt, freshly ground black pepper, garlic powder, and smoked paprika.
Preheat the Grill: Heat a grill or grill pan over high heat until thoroughly hot to ensure proper searing.
Season and Grill Zucchini: Toss the sliced zucchini with 1 tablespoon olive oil and a pinch of salt. Grill the zucchini slices for 2 to 3 minutes on each side until they are tender and have light char marks. Remove from grill and keep warm.
Grill the Steak: Place the prepared steak on the hot grill and cook for 4 to 5 minutes per side or until your preferred level of doneness is achieved. Remove the steak from heat and let it rest for 5 to 10 minutes to allow juices to redistribute.
Cook Grains: Prepare quinoa, rice, or farro according to the package instructions. Once cooked, fluff them with a fork and set aside.
Make the Creamy Sauce: In a bowl, combine sour cream or Greek yogurt, Dijon mustard, garlic powder, smoked paprika, salt, chopped fresh parsley or chives, and a splash of fresh lemon juice if desired. Stir the mixture until smooth and well blended.
Slice Steak: Slice the rested steak thinly against the grain to ensure tenderness in each bite.
Assemble: Spoon the cooked grains into serving bowls. Top with the grilled zucchini slices and the sliced steak. Drizzle the creamy garlic sauce generously over the bowl before serving.

Notes

Letting the steak rest after grilling is crucial for juicy, tender slices.
You can substitute the grains with your favorite whole grain or omit them for a low-carb version.
The creamy sauce can be made vegan by using plant-based yogurt.
Adjust seasoning in the sauce according to your taste preference.
Grill the steak and zucchini on a cast iron pan or outdoor grill as per your availability.

Keywords: grilled steak bowl, creamy sauce, quinoa bowl, grilled zucchini, healthy steak recipe, easy dinner bowl