The Ultimate Grilled Steak Bowl with Garlic-Herb Cream Sauce

Too hot to turn on the oven? This Grilled Steak Bowl is for you.

It is the ultimate summer dinner. You get juicy steak and charred zucchini. It is fresh and flavorful.

Why This Grilled Steak Bowl Is a Winner

This recipe is a total game changer. It feels like a fancy restaurant meal. You only need 15 minutes to cook. The creamy garlic sauce is addictive. It is ready in 35 minutes total. Perfect for your next summer weeknight dinner.

Simple Cooking Method

Grilling is the easiest way to cook. You just marinate and sear. The zucchini gets those beautiful char marks. Even beginners can master this meal. It is a total game changer for your routine.

Ingredients You’ll Need

Most of these are pantry staples you already have.

• 1.5 lbs flank steak
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 2 cups jasmine rice, cooked
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• 0.5 cup sour cream
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, finely chopped
• 0.5 teaspoon kosher salt

Step-by-Step Directions

1. In a shallow dish, whisk together 1 tablespoon olive oil, soy sauce, smoked paprika, and black pepper. Coat the steak thoroughly and marinate for at least 15 minutes.
2. Preheat an outdoor grill or indoor grill pan to medium-high heat, approximately 400°F (200°C).
3. Toss the zucchini rounds with the remaining 1 tablespoon of olive oil and a pinch of salt.
4. Place the steak on the grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. Arrange zucchini slices on the grill and cook for 3 to 4 minutes per side until tender and distinct char marks appear.
6. Transfer the steak to a cutting board and allow it to rest for 10 minutes to retain juices.
7. In a small mixing bowl, combine the sour cream, lemon juice, minced garlic, chopped parsley, and kosher salt. Whisk until smooth.
8. Slice the rested steak against the grain into thin strips.
9. Assemble the bowls by portioning 0.5 cup of cooked rice into four bowls. Top each with equal portions of sliced steak and grilled zucchini.
10. Drizzle the garlic-herb cream sauce over each bowl before serving.

Best Ways to Enjoy It

Serve this bowl while it is hot. The jasmine rice soaks up the sauce. Add a wedge of lemon. It makes everything bright and fresh. This is perfect for a summer date night.

Storage & Reheating

Store the steak and rice separately. Keep the sauce in a small jar. It stays fresh for three days. This makes it a meal prep hero. Reheat the steak gently to keep it juicy.

Recipe Tips for Best Results

• Always slice the steak against the grain.
• Make sure the grill is very hot.
• Do not skip the resting time.
• Use fresh garlic for the best sauce.
• Pat the steak dry before marinating.
• Don’t crowd the zucchini on the grill.

Ways to Switch It Up

• Swap steak for grilled chicken thighs.
• Use cauliflower rice for low carb.
• Add red pepper flakes for heat.
• Try grilled corn instead of zucchini.

Common Questions

Can I make this inside?

Yes, use a heavy indoor grill pan. It works perfectly on the stove.

What if I don’t have flank steak?

Skirt steak or sirloin work great too. Just watch the cook times closely.

You are going to love this meal!

— Jasmine

Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 645

Ingredients Method

Ingredients

  

• 1.5 lbs flank steak
• 2 medium zucchinis , sliced into 1/2-inch rounds
• 2 cups jasmine rice, cooked
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• 0.5 cup sour cream
• 1 tablespoon lemon juice
• 1 clove garlic , minced
• 1 tablespoon fresh parsley, finely chopped
• 0.5 teaspoon kosher salt

Method

 

1. In a shallow dish, whisk together 1 tablespoon olive oil, soy sauce, smoked paprika, and black pepper. Coat the steak thoroughly and marinate for at least 15 minutes.
2. Preheat an outdoor grill or indoor grill pan to medium-high heat, approximately 400°F (200°C).
3. Toss the zucchini rounds with the remaining 1 tablespoon of olive oil and a pinch of salt.
4. Place the steak on the grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. Arrange zucchini slices on the grill and cook for 3 to 4 minutes per side until tender and distinct char marks appear.
6. Transfer the steak to a cutting board and allow it to rest for 10 minutes to retain juices.
7. In a small mixing bowl, combine the sour cream, lemon juice, minced garlic, chopped parsley, and kosher salt. Whisk until smooth.
8. Slice the rested steak against the grain into thin strips.
9. Assemble the bowls by portioning 0.5 cup of cooked rice into four bowls. Top each with equal portions of sliced steak and grilled zucchini.
10. Drizzle the garlic-herb cream sauce over each bowl before serving.