Description

Sink your fork into this irresistible Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini—a vibrant, protein-packed dish that’s as satisfying as it is delicious. Tender, charred steak slices are paired with golden grilled zucchini and drizzled in a rich, herby cream sauce, all nestled over your favorite base like rice or quinoa. Perfect for quick dinners, weekend meal prep, or elevated lunch bowls, this easy recipe is full of bold flavor and fresh ingredients. It’s one of those versatile dinner ideas you’ll keep coming back to when you need food ideas that strike the perfect balance of hearty and healthy. Whether you’re after a quick dinner or new healthy snack inspiration, this bowl delivers.

Ingredients

Scale

1 lb ribeye, sirloin, or flank steak
2 medium zucchinis, sliced into 1/2-inch rounds
2 tbsp olive oil
Salt and freshly ground black pepper (to taste)
1 cup cooked rice or grain of choice
1 cup heavy cream
2 tbsp butter
2 garlic cloves, minced
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
1 tbsp chopped fresh dill
1 tsp lemon juice (optional)

Instructions

Pat the steak dry and season both sides generously with salt and pepper. Let sit at room temperature for 20–30 minutes.
Preheat your grill or cast-iron skillet to high heat.
Brush steak and zucchini slices with olive oil.
Grill steak 3–5 minutes per side, depending on desired doneness. Remove and let rest 5 minutes.
Grill zucchini 2–3 minutes per side until lightly charred and tender.
In a small saucepan, melt butter and sauté garlic for 30 seconds over medium heat.
Add heavy cream and bring to a gentle simmer.
Stir in herbs, season with salt and pepper, and let sauce thicken for 2–3 minutes. Add lemon juice if using.
Slice rested steak thinly against the grain.
Assemble bowls: rice base, grilled zucchini, steak slices, and drizzle generously with creamy herb sauce.