Grilled Steak Bowl with Herb Sauce Recipe
A flavorful grilled steak bowl featuring your choice of tender steak, perfectly charred zucchini, and a creamy herb sauce served over a base of jasmine rice or mashed potatoes. This recipe combines simple grilling techniques with a fresh, tangy sauce and versatile sides for a satisfying and customizable meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 2 to 3 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
For the Steak
- 1 pound Flank, Ribeye, or New York Strip steak (sirloin can be used as a budget-friendly substitute)
For the Zucchini
- 2 medium Zucchini (optional substitution: bell peppers or asparagus)
- 2 tablespoons Olive Oil (for tossing and grilling)
- Salt and Pepper to taste
For the Sauce
- 1 cup Sour Cream or Greek Yogurt (or plant-based yogurt for dairy-free)
- 1 tablespoon Dijon Mustard (optional)
- 2 tablespoons Fresh Herbs (chives or parsley, chopped)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and Pepper to taste
For the Base
- 2 cups Cooked Jasmine Rice or Mashed Potatoes (cauliflower mash as low-carb option)
Instructions
- Season the Steak: Pat the steak dry with paper towels to ensure a good sear. Season generously with salt, black pepper, garlic powder, and onion powder. Let the steak rest at room temperature for 15 to 20 minutes to allow the flavors to penetrate and to promote even cooking.
- Prepare the Herb Sauce: In a mixing bowl, whisk together sour cream or Greek yogurt, Dijon mustard, chopped fresh herbs, garlic powder, salt, and pepper until the mixture is smooth and creamy. Cover and refrigerate for at least 10 minutes to let the flavors meld.
- Grill the Zucchini: Slice the zucchini into rounds or lengthwise strips. Toss with olive oil, salt, and pepper. Heat a grill to medium-high or use a grill pan, then grill the zucchini for 2 to 3 minutes per side until they are tender and have appealing grill marks. Remove and set aside.
- Cook the Steak: Preheat a grill pan over medium-high heat and lightly brush with olive oil. Place the seasoned steak on the pan and cook for about 3 to 4 minutes on each side for medium-rare, adjusting time for preferred doneness. Remove the steak and let it rest for 5 to 10 minutes to redistribute juices.
- Assemble the Bowl: On serving plates or bowls, start with a base of cooked jasmine rice or mashed potatoes. Arrange the grilled zucchini on top, then thinly slice the rested steak and position over the vegetables. Drizzle generously with the chilled herb sauce, and serve immediately.
Notes
- Resting the steak before and after cooking enhances tenderness and flavor.
- Dijon mustard in the sauce is optional but adds a pleasant tang.
- For a dairy-free version, substitute sour cream with plant-based yogurt.
- Cauliflower mash is an excellent low-carb alternative to mashed potatoes.
- Feel free to use other vegetables like bell peppers or asparagus in place of zucchini.
- Adjust steak cooking times to your preferred level of doneness.
