This Grilled Steak Bowl with Zucchini is a simple and tasty meal that brings together juicy, smoky steak and fresh, tender zucchini. The steak gets that perfect charred flavor from the grill, while the zucchini adds a nice, light touch with its natural sweetness and slight crunch. It’s a great combo that feels fresh and satisfying at the same time.
I love making this bowl because it’s quick to throw together but still feels special. One of my favorite tricks is to marinate the steak just a little before grilling to boost the flavor, and I like to cut the zucchini into thin slices so it cooks fast and stays tender. It’s one of those meals that feels like a treat but doesn’t take forever to prepare.
When I serve this bowl, I usually add a scoop of rice or quinoa underneath, along with a dollop of a simple sauce like garlic yogurt or a light vinaigrette to tie everything together. It’s great for a weekday dinner or a weekend lunch outside. Everyone I’ve shared it with enjoys the balance of rich meat and fresh veggies, and it always feels like a nice, wholesome meal.
Key Ingredients & Substitutions
Steak: Flank or sirloin are great for grilling because they’re flavorful and cook quickly. If you prefer, skirt steak or ribeye work too. For a leaner option, try chicken or portobello mushrooms.
Zucchini: Slicing zucchini into rounds helps it cook evenly and get those nice grill marks. You could swap zucchini for summer squash or eggplant if you want a different veggie with similar grilling ease.
Rice: White rice is classic here, but brown rice or quinoa add more fiber and a nuttier taste. Cauliflower rice works well if you want a low-carb option.
Yogurt-Mustard Sauce: The creamy sauce adds a lovely tang that cuts through the meat. You can use sour cream, plain yogurt, or even a vegan yogurt for a dairy-free version. Adjust lemon juice or mustard to suit your taste.
How Do You Grill Steak and Zucchini Perfectly Every Time?
Grilling steak and zucchini can be tricky to balance. Here’s what works best:
- Start by patting the steak dry and seasoning well. Let it rest a bit to come closer to room temperature for even cooking.
- Heat your grill to medium-high — too hot burns the outside before the inside cooks; too low won’t get good grill marks.
- Cook the steak 4-5 minutes per side for medium-rare (adjust time for your preferred doneness). Let it rest 5-10 minutes before slicing against the grain to keep it tender.
- For zucchini, toss in oil and season simply. Grill rounds for 2-3 minutes per side until tender and charred. Watch closely so they don’t get mushy.
- Keep your grill clean and oiled to prevent sticking and to get neat grill marks on both steak and zucchini.
Equipment You’ll Need
- Grill or grill pan – I recommend a grill for those char marks and smoky flavor, but a grill pan works too.
- Tongs – easy for flipping steak and zucchini without piercing the meat.
- Kitchen brush – useful for oiling the grill and preventing sticking.
- Small bowl – for mixing the sauce ingredients.
- Sharp knife – to slice the steak against the grain for maximum tenderness.
- Measuring spoons and cups – to get the seasonings just right.
Flavor Variations & Add-Ins
- Swap the steak for chicken breast, shrimp, or portobello mushrooms for different protein options.
- Add a sprinkle of feta or crumbled blue cheese on top for a salty, creamy touch.
- Mix in roasted cherry tomatoes or bell peppers for extra color and flavor.
- Spice it up with a pinch of chili flakes or a dash of cumin before grilling for a smoky kick.
Grilled Steak Bowl with Zucchini
Ingredients You’ll Need:
For the Steak and Zucchini:
- 1 lb flank steak or sirloin steak
- 2 medium zucchinis, sliced into 1/2-inch rounds
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Rice Base:
- 2 cups cooked white rice (or brown rice/quinoa)
For the Sauce:
- 1/2 cup plain Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Pinch of salt
For Garnish:
- Fresh herbs (such as parsley or chives), chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 10 minutes to grill the steak and zucchini, plus another 5-10 minutes for the steak to rest. Overall, plan for roughly 25-30 minutes from start to finish to enjoy your tasty bowl.
Step-by-Step Instructions:
1. Prepare the Steak:
Pat the steak dry with paper towels. Rub it on both sides with 1 tablespoon olive oil, garlic powder, smoked paprika, salt, and pepper. Let it rest at room temperature for 15-20 minutes to soak in the flavors and cook evenly.
2. Preheat Your Grill:
Heat your grill or grill pan to medium-high. Make sure it’s hot enough to create nice grill marks and sear the meat properly.
3. Grill the Steak:
Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare. Adjust cooking time if you like it more or less done. When cooked, remove it from the grill and let it rest for 5-10 minutes so the juices stay inside. Then, slice it thinly against the grain.
4. Grill the Zucchini:
While the steak is resting, toss the zucchini slices with the remaining 1 tablespoon olive oil, salt, and pepper. Grill them for 2-3 minutes on each side until they are tender and have lovely char marks.
5. Make the Sauce:
In a small bowl, combine the Greek yogurt or sour cream, Dijon mustard, lemon juice, and a pinch of salt. Stir well until smooth. Taste and add more lemon juice or salt if needed.
6. Assemble Your Steak Bowls:
Divide the cooked rice into bowls. Arrange the grilled zucchini and sliced steak on top. Drizzle the creamy sauce over everything.
7. Garnish and Serve:
Sprinkle freshly chopped herbs like parsley or chives on top for a fresh, bright finish. Serve right away and enjoy your delicious grilled steak bowl!
Can I Use Frozen Steak for This Recipe?
Yes, but be sure to thaw it completely in the fridge overnight before cooking. Pat dry to remove excess moisture for better grilling results.
What Can I Substitute for Zucchini?
Feel free to use summer squash, eggplant, or bell peppers. Just slice similarly and adjust grilling time until tender and charred.
How Should I Store Leftovers?
Store leftover steak, zucchini, and rice in separate airtight containers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I Make This Recipe Gluten-Free?
Absolutely! The recipe is naturally gluten-free if you check that your Dijon mustard and other seasonings have no gluten-containing additives.