Grilled Steak Bowl with Smoky Zucchini and Creamy Herb Sauce
A balanced and satisfying bowl with tender grilled steak, smoky zucchini, and a creamy herb sauce made with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 1 lb steak
- Cooked rice or quinoa (for serving)
- 2 medium zucchinis
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup Greek yogurt
- 1 tablespoon fresh herbs (e.g., parsley, dill), chopped
- 1 tablespoon lemon juice
- Mixed veggies (optional, for customization)
Instructions
- Preheat the grill to medium-high heat.
- Drizzle the steak with olive oil and season generously with salt and pepper. Let it sit while the grill heats. Grill for about 4–6 minutes on each side or until desired doneness.
- Slice the zucchinis lengthwise, drizzle with olive oil, and season with salt and pepper. Grill for 3–4 minutes per side until tender.
- Mix Greek yogurt, chopped fresh herbs, and lemon juice in a bowl. Adjust seasoning if needed.
- Remove the steak from the grill, let it rest for 5–10 minutes, then slice against the grain.
- Assemble the bowls with rice or quinoa, topped with grilled steak and zucchini, and drizzle with creamy herb sauce.
Notes
For a lighter sauce, use non-fat Greek yogurt. Allow steak to rest for juiciness and cut against the grain for tenderness.