Grilled Steak Bowl with Creamy Garlic Sauce Recipe
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.
- 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
