Description

Grilled Steak Bowl with Sauce and Grilled Zucchini: Bold, smoky flavors meet a creamy yogurt sauce in this protein-packed weeknight-worthy steak bowl. Juicy flank steak, tender grilled zucchini, and a zesty lemon yogurt drizzle come together over rice or quinoa for a satisfying, restaurant-style meal.

Ingredients

Scale

1½ lbs flank steak or sirloin
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp ground cumin
1 tsp salt, or to taste
¼ tsp black pepper
2 medium zucchini, sliced lengthwise
2 cups cooked rice or quinoa
For the Sauce:
- ½ cup plain yogurt or dairy-free yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Optional toppings:
- chopped parsley
- cherry tomatoes
- avocado slices

Instructions

Preheat grill or grill pan to medium-high heat.
Rub steak with olive oil, garlic powder, smoked paprika, cumin, salt, and pepper.
Grill steak for 4–5 minutes per side until desired doneness. Rest for 5 minutes, then slice.
Brush zucchini with olive oil and grill for 2–3 minutes per side until tender with grill marks.
In a small bowl, whisk all sauce ingredients until smooth.
Assemble bowls with rice or quinoa, sliced steak, and grilled zucchini.
Drizzle with sauce and add optional toppings before serving.

Notes

Substitute flank steak with sirloin or a thinner cut if desired.
For dairy-free, use a dairy-free yogurt.
For extra char, leave zucchini on a bit longer.
Assemble bowls ahead for meal prep; store sauce separately.
Leftover steak can be used in salads or wraps.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 445 kcal
Sugar: 6 g
Sodium: 420 mg
Fat: 21 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 180 mg

Keywords: grilled steak bowl, steak bowl, zucchini, grilled zucchini, yogurt sauce, lemon yogurt sauce, weeknight dinner, meal prep, high protein, low carb