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Grilled Steak Bowl With Sauce And Zucchini

Grilled Steak Bowl With Sauce And Zucchini in 30 Minutes

 

Elevate your weeknight dinner with this complete, flavor-packed Grilled Steak Bowl! Juicy, charred steak and tender zucchini are tossed in a savory, umami-rich sauce and served over a wholesome base for a restaurant-quality meal you can make at home in just half an hour. Perfect for meal prep, high-protein diets, or a satisfying family dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Steak & Marinade:

  • 1.5 lbs sirloin steak (about ¾-inch thick)
  • 2 tbsp avocado oil or olive oil
  • 1 tsp coarse sea salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder

For the Zucchini:

  • 3 medium zucchini, sliced into ½-inch rounds
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp Italian seasoning
  • Zest of 1 lemon

For the Signature Sauce:

  • ¼ cup soy sauce or tamari (for gluten-free)
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey or maple syrup
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tsp fresh rosemary, finely chopped
  • Pinch of red pepper flakes (optional)

For Assembly:

 

  • 2 cups cooked quinoa, brown rice, or cauliflower rice
  • 1 cup cherry tomatoes, halved
  • ¼ cup fresh parsley, chopped
  • 2 tbsp toasted sesame seeds

Instructions

 

  1. Prep the Steak: Pat the steak completely dry with paper towels. Rub with 2 tbsp oil, then season all over with salt, pepper, smoked paprika, garlic powder, and onion powder. Let it sit at room temperature while you prepare the other components.
  2. Make the Sauce: In a small bowl, whisk together all sauce ingredients: soy sauce, balsamic vinegar, honey, minced garlic, Dijon mustard, 2 tbsp olive oil, chopped rosemary, and red pepper flakes. Set aside.
  3. Season the Zucchini: In a medium bowl, toss the zucchini rounds with 1 tbsp olive oil, salt, pepper, Italian seasoning, and lemon zest until evenly coated.
  4. Grill the Steak: Preheat your grill or a grill pan over high heat. Once hot, grill the steak for 4-5 minutes per side for medium-rare (internal temperature of 130-135°F), or until desired doneness. In the last minute of cooking, brush the steak with a little of the sauce. Transfer to a cutting board, tent with foil, and let rest for 5-7 minutes.
  5. Grill the Zucchini: While the steak rests, place the zucchini on the grill over medium-high heat. Cook for 3-4 minutes per side, until tender and marked with char lines.
  6. Slice & Assemble: Slice the rested steak against the grain into thin strips. Divide the cooked quinoa (or grain of choice) among four bowls. Top with grilled zucchini, sliced steak, and halved cherry tomatoes. Drizzle generously with the remaining signature sauce.
  7. Garnish & Serve: Garnish each bowl with fresh chopped parsley and a sprinkle of toasted sesame seeds. Serve immediately.

Notes

 

  • Steak Doneness: For perfect results, use a meat thermometer. Remember, the steak’s temperature will rise 5-10 degrees while resting.
  • No Grill? Use a heavy cast-iron skillet over high heat for the steak and a separate pan for the zucchini.
  • Make it Keto: Use cauliflower rice and substitute the honey in the sauce with a keto-friendly sweetener or omit it.
  • Meal Prep: Cook components ahead and store separately in airtight containers for up to 4 days. Assemble bowls fresh and add sauce just before eating.

Find it online: https://juicymeatrecipes.com/grilled-steak-bowl-with-sauce-and-zucchini/