This Grilled Steak Bowl with Zucchini is a simple, satisfying meal that brings together tender, smoky steak and fresh, lightly charred zucchini. The combination of juicy meat and crisp veggies makes every bite feel balanced and full of flavor without being too heavy. It’s perfect for those days when you want something both quick and filling.
I love making this bowl when I want to keep things straightforward but still special. The zucchini grills up beautifully alongside the steak, adding a nice texture and a little sweetness that pairs so well with the meat. One of my favorite tricks is to marinate the steak just a bit beforehand, which really amps up the flavor without much extra effort.
Serving this bowl with a sprinkle of herbs or a squeeze of fresh lemon juice always feels like the finishing touch that brings everything together for me. It’s the kind of meal I’m happy to eat any night of the week—easy to prepare, easy to enjoy, and always leaves me feeling satisfied.
Key Ingredients & Substitutions
Steak: Flank or sirloin steak works best here for its texture and flavor. If you prefer, ribeye or skirt steak also grills nicely. For a leaner option, try top sirloin or even chicken breast as a substitute.
Zucchini: Fresh zucchini is great for grilling due to its mild flavor and firm texture. You can swap in yellow squash or eggplant for a similar effect.
Rice: I recommend jasmine or basmati rice for their fragrant aroma and fluffy texture. Quinoa or cauliflower rice are great low-carb alternatives.
Sauce: The sauce combines mayo, mustard, lemon, and garlic for a tasty, creamy finish. If you want a lighter option, swap mayo for Greek yogurt or use a simple lemon vinaigrette instead.
How Do You Grill Steak and Zucchini Perfectly?
Grilling is all about heat control and timing. Here’s how to get the best results:
- Preheat your grill to medium-high so you get nice sear marks without overcooking.
- Pat the steak dry and season well. Let it come to room temp for even cooking.
- Grill steak about 4-5 minutes per side for medium-rare—adjust based on thickness and preference.
- Let the steak rest for 5 minutes before slicing to keep juices locked in.
- For zucchini, toss slices with oil and season lightly. Grill 3-4 minutes per side until tender and marked.
- Slice steak against the grain for the most tender bites.
Following these simple steps keeps your steak juicy and zucchini crisp-tender, making your bowl delicious every time!
Equipment You’ll Need
- Grill or Grill Pan – I recommend a good grill or grill pan to get those perfect sear marks and smoky flavor on both steak and zucchini.
- Tongs – Great for flipping the steak and zucchini without puncturing the meat.
- Meat Thermometer – Helps you cook the steak to your preferred doneness perfectly.
- Mixing Bowl – Used to whisk together the sauce ingredients easily.
- Cooking Spoon or Whisk – For mixing and drizzling the sauce over your bowl.
- Cutting Board & Knife – To slice the steak thinly and chop garnish like parsley.
Flavor Variations & Add-Ins
- Swap the steak for grilled chicken or shrimp for a different protein option. They cook quickly and are great for variation.
- Add grilled bell peppers, red onions, or cherry tomatoes for extra color and flavor on your bowl.
- Mix in shredded cheese like mozzarella or feta on top for an extra creamy touch.
- Sprinkle with fresh herbs like cilantro or basil to add a fresh, aromatic boost to your bowl.
Grilled Steak Bowl with Zucchini
Ingredients You’ll Need:
For the Steak and Vegetables:
- 1 lb (450g) flank steak or sirloin steak
- 2 medium zucchinis, sliced into 1/4 inch rounds
- 2 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup cooked rice (white, jasmine, or basmati)
- 1 tsp crushed red pepper flakes (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
For the Sauce:
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Time Needed
Prep and grill time takes around 25-30 minutes. This includes about 15 minutes for seasoning the steak, 8 minutes grilling, and a few minutes for resting and assembling your bowl.
Step-by-Step Instructions:
1. Prepare the Steak
Pat your steak dry with paper towels. Rub 1 tablespoon of olive oil over the surface. Sprinkle evenly with garlic powder, smoked paprika, salt, and pepper. Let it rest at room temperature for about 15 minutes to absorb the flavors.
2. Heat the Grill
Preheat your grill or grill pan to medium-high heat, so it’s hot enough to give nice grill marks on the steak and zucchini.
3. Grill the Zucchini
Toss your zucchini slices in the remaining 1 tablespoon of olive oil, and season them lightly with salt and pepper. Grill the slices for about 3-4 minutes on each side until tender and marked with grill lines. Then set them aside.
4. Grill the Steak
Place your steak on the hot grill and cook about 4-5 minutes per side for medium-rare, adjusting time for your preferred doneness. Once done, remove the steak and let it rest for 5 minutes—this keeps it juicy and tender.
5. Make the Sauce
While the steak rests, whisk together mayonnaise, Dijon mustard, lemon juice, minced garlic, and a pinch of salt and pepper in a small bowl until smooth and creamy.
6. Slice the Steak
Slice the steak thinly across the grain. Cutting this way helps keep the meat tender and easy to eat.
7. Assemble the Bowl
Start by adding the cooked rice as the base in your bowls. Top with grilled zucchini slices and sliced steak. Drizzle over the mustard garlic sauce. Sprinkle chopped parsley on top, and add crushed red pepper flakes if you like a little kick of heat.
8. Serve and Enjoy
Serve your grilled steak bowl immediately while everything is warm. Enjoy the smoky flavors paired with fresh, grilled zucchini and a tangy sauce for a simple, delicious meal.
Can I Use Frozen Steak for This Recipe?
Yes, but be sure to fully thaw the steak in the refrigerator overnight before grilling. Pat it dry well to avoid excess moisture that can interfere with getting a good sear.
What Can I Substitute for Rice?
You can use quinoa, cauliflower rice, or even a bed of mixed greens for a lighter option. Just make sure your base complements the grilled flavors of the steak and zucchini.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the steak gently in a skillet or microwave to avoid drying it out, and consider grilling zucchini again briefly to refresh it.
Can I Make the Sauce Ahead of Time?
Yes, the mustard garlic sauce can be made up to 2 days in advance and stored in the fridge. Give it a good stir before serving, as ingredients might separate slightly.
