Meet your new favorite weeknight dinner: the Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini. This vibrant powerhouse brings together smoky, juicy steak; pillowy rice or quinoa; and the irresistible duo of grilled zucchini and a tangy, luscious creamy sauce. Every component plays its part, creating a bowl brimming with flavor, color, and those summer-grill vibes—no matter the season. It’s packed with nourishing ingredients and comes together so easily, you’ll wonder why you didn’t make this Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini sooner!

Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this bowl is how it turns a shortlist of everyday ingredients into something outrageously delicious. Each element—whether it’s the steak, smoky spices, or fresh veggies—brings pop and personality to every bite.

Flank or Skirt Steak (1 ½ pounds): Choose a well-marbled cut for maximum juiciness and flavor after grilling.
Zucchinis (2 medium, sliced lengthwise): Grilling draws out their natural sweetness and gives beautiful char marks.
Olive Oil (2 tablespoons): Adds richness and prevents sticking while infusing both steak and zucchini with moisture.
Smoked Paprika (2 teaspoons + ½ teaspoon for sauce): Delivers that addictive smoky, savory undertone to every element.
Garlic Powder (1 teaspoon): Enhances the steak with a deep, mellow garlic flavor that’s never overpowering.
Onion Powder (1 teaspoon): Adds a subtle sweetness and rounds out the spice rub beautifully.
Salt (1 teaspoon + for sauce): Intensifies natural flavors across the board—don’t skimp!
Black Pepper (½ teaspoon + for sauce): Offers a touch of warmth and complexity both on the steak and in the sauce.
Rice or Quinoa (2 cups cooked): Acts as the hearty, fluffy base for the bowl, soaking up sauce and juices.
Cherry Tomatoes (1 cup, halved): Bursts of sweetness and color—perfect for freshness.
Corn Kernels (½ cup): Adds cheerful color and pops of sweetness with each bite.
Fresh Cilantro (¼ cup, chopped): Gives a zingy finish and heaps of herby flavor.
Lime Wedges: A squeeze over top ties all the flavors together beautifully.
Greek Yogurt or Sour Cream (½ cup, for sauce): Forms the creamy, tangy body of the sauce—choose your favorite!
Mayonnaise (2 tablespoons, for sauce): Adds richness and a luxe mouthfeel to the sauce.
Lime Juice (1 tablespoon, for sauce): Brings a zippy, bright acidity that wakes up every bite.
Fresh Garlic (1 clove, minced, for sauce): Delivers robust, fresh garlic perfume into the sauce.

How to Make Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini

Step 1: Prep the Steak with Smoky Spice Rub

Start by whisking together smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub the steak all over with olive oil, then massage in the spice mixture until it’s gloriously coated. This step sets the stage for deep, smoky flavor infused right into the meat. If you have an extra half hour, marinating the steak in lime juice and olive oil before grilling really amps up the tang and tenderness.

Step 2: Heat Up the Grill

Preheat your grill to medium-high—a hot grill is the secret to those crave-worthy sear marks and juicy steak. While that’s happening, slice your zucchinis lengthwise so they’re the perfect size for grilling. Give them a brush with olive oil on both sides to prevent sticking and encourage gorgeous grill marks.

Step 3: Grill the Steak to Perfection

Once hot, lay the steak on the grill. Cook for 4 to 5 minutes per side, aiming for your preferred level of doneness (medium-rare is always a winner here!). Once grilled, let it rest for 5 to 10 minutes so the juices settle in, then slice it thinly against the grain for ultra-tender bites

Step 4: Char the Zucchini

While the steak rests, pop the zucchini slices onto the grill. They only need about 2 to 3 minutes per side—enough to become tender and caramelized, with those irresistible grill marks. Set them aside once done.

Step 5: Whip Up the Creamy Sauce

In a bowl, combine the Greek yogurt (or sour cream), mayonnaise, lime juice, minced garlic, smoked paprika, and seasoning. Whisk until silky-smooth. This creamy sauce is the flavor hero of your Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini, giving every mouthful a cool, zippy finish.

Step 6: Assemble Your Bowl

Scoop rice or quinoa into bowls as your hearty base. Layer with juicy steak slices and grilled zucchini, then top with vibrant cherry tomatoes, sweet corn, and a shower of fresh cilantro. Drizzle generously with your creamy sauce and finish with a big squeeze of lime. That’s all it takes to bring a Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini to life!

How to Serve Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini

Garnishes

Freshness makes these bowls shine! Sprinkle each serving with a handful of chopped cilantro, a scattering of extra lime wedges, and even a few thinly sliced jalapeños if you like a touch of heat. For crunch, toss on some pepitas or crispy tortilla strips—it’s a game changer.

Side Dishes

If you want to round out your meal, serve this Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini alongside a crisp slaw, black bean salad, or just a simple bowl of fresh fruit. It pairs beautifully with just about anything light and zesty.

Creative Ways to Present

Try making a Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini in a wide shallow bowl for a modern, restaurant-style look. Or go family-style: arrange all the toppings on a board and let everyone build their own bowls—perfect for fuss-free entertaining and letting kids get involved!

Make Ahead and Storage

Storing Leftovers

Store any leftover components in separate airtight containers in the fridge. The steak, veggies, and rice all keep well for up to three days—just keep the creamy sauce in its own container so everything stays fresh and vibrant.

Freezing

Both steak and grilled zucchini freeze surprisingly well for up to two months. However, skip freezing the cherry tomatoes and sauce as their texture can change. To freeze, simply cool cooked components and store in freezer-safe bags or containers, pressing out any excess air.

Reheating

Reheat steak and vegetables gently in a skillet over medium heat or in the microwave, covered, until warmed through. Stir the sauce well before drizzling onto your reheated Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini, or add it cold for a cooling contrast.

FAQs

Can I use a different cut of steak?

Absolutely! While flank and skirt steak deliver big flavor and tenderness, sirloin or ribeye work wonderfully. Just be sure to slice against the grain for maximum tenderness after grilling.

What can I use if I don’t have a grill?

A grill pan on the stovetop works brilliantly, or even a hot cast-iron skillet. You’ll still get a beautiful sear and plenty of smoky-charred flavor in your Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini.

How do I make this bowl lower in carbs?

Swap out the rice or quinoa for cauliflower rice for a delicious low-carb option. All other toppings and ingredients are naturally low in carbs, so it’s an easy swap!

Can I make this dairy-free?

Yes! The creamy sauce can be made with dairy-free yogurt and vegan mayo. The bowl itself is otherwise naturally dairy-free if you skip traditional yogurt or sour cream.

What other vegetables work in this bowl?

Almost anything grill-friendly works here. Try bell peppers, asparagus, red onion, or portobello mushrooms to keep things colorful and interesting.

Final Thoughts

There’s just something irresistible about the smoky steak, creamy sauce, and garden-fresh touches in this Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini. If you’re looking to shake up dinner, give this a try—you’ll love every vibrant, flavor-packed bite!

Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini Recipe

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4.7 from 8 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the savory goodness of this Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini, a delightful dish that combines tender steak, charred zucchini, and flavorful rice topped with a creamy sauce.

Ingredients

Scale

Steak:

1 ½ pounds flank or skirt steak
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper

Grilled Zucchini:

2 medium zucchinis sliced lengthwise
2 tablespoons olive oil

Creamy Sauce:

½ cup Greek yogurt or sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 clove garlic minced
½ teaspoon smoked paprika
Salt and pepper to taste

Additional:

2 cups cooked rice or quinoa
1 cup cherry tomatoes halved
½ cup corn kernels
¼ cup fresh cilantro chopped
Lime wedges for serving

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Instructions

Prepare Steak: Mix smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the steak with olive oil and spice mixture.
Grill Steak: Preheat grill to medium-high heat. Grill steak for 4–5 minutes per side. Rest for 5–10 minutes, then slice thinly against the grain.
Grill Zucchini: Brush zucchini slices with olive oil. Grill for 2–3 minutes per side until tender and charred.
Make Creamy Sauce: Whisk together Greek yogurt, mayonnaise, lime juice, garlic, smoked paprika, salt, and pepper.
Assemble Bowls: Combine rice or quinoa, grilled steak slices, zucchini, cherry tomatoes, corn, and cilantro in bowls. Drizzle with creamy sauce and serve with lime wedges.