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Grilled Steak Bowl with Herb Yogurt Sauce Recipe

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4.4 from 135 reviews

This Grilled Steak Bowl with Sauce & Grilled Zucchini Bliss is a delightful and wholesome meal combining perfectly grilled steak, smoky zucchini, and a refreshing herb-infused creamy sauce. Served over a base of fluffy jasmine rice or creamy mashed potatoes, this recipe offers a balanced blend of flavors and textures that are easy to prepare and satisfyingly nutritious.

Ingredients

For the Steak

  • 1 pound Flank, Ribeye, or New York Strip steak (sirloin can be used as a budget-friendly substitute)

For the Zucchini

  • 2 medium zucchinis (bell peppers or asparagus can be used for variation)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

For the Sauce

  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Dijon mustard (optional)
  • 1 cup sour cream or Greek yogurt (plant-based yogurt for dairy-free option)
  • 2 tablespoons fresh herbs (chives or parsley)
  • Salt and pepper, to taste

For the Base

  • 2 cups cooked jasmine rice or mashed potatoes (cauliflower mash for low-carb option)

Instructions

  1. Season the Steak: Pat the steak dry with paper towels to remove any excess moisture. Season it generously with salt, pepper, garlic powder, and onion powder. Let the steak rest at room temperature for 15-20 minutes to absorb the seasoning and come to an even temperature for grilling.
  2. Prepare the Herb Sauce: In a mixing bowl, whisk together the sour cream or Greek yogurt, Dijon mustard (if using), olive oil, garlic powder, onion powder, fresh herbs like chives or parsley, salt, and pepper. Mix until smooth and creamy. Refrigerate the sauce for at least 10 minutes to allow the flavors to meld.
  3. Grill the Zucchini: Slice the zucchinis into even rounds or strips. Toss them with olive oil, salt, and pepper to coat. Preheat the grill and grill the zucchini slices for about 2-3 minutes on each side until they are nicely softened and have beautiful char marks.
  4. Grill the Steak: Preheat a grill pan with a small amount of olive oil over medium-high heat. Place the seasoned steak on the hot grill pan and cook for 3-4 minutes per side for medium-rare doneness. Adjust time if you prefer it more or less cooked. Once done, let the steak rest for 5-10 minutes to retain its juices before slicing.
  5. Assemble the Bowl: In individual serving bowls, start with a base of cooked jasmine rice or mashed potatoes. Top with grilled zucchini and slice the rested steak thinly against the grain. Drizzle generously with the herb sauce. Serve immediately and enjoy!

Notes

  • You can substitute steak cuts depending on availability and budget: flank, ribeye, New York strip, or sirloin are all good options.
  • For a dairy-free sauce, replace sour cream or Greek yogurt with plant-based yogurt alternatives.
  • Try different vegetables on the grill like bell peppers, asparagus, or eggplant for variety.
  • Adjust seasoning in the sauce to your taste, adding more mustard or herbs as desired.
  • Resting the steak after grilling is crucial to keep it juicy and tender.
  • This recipe is adaptable to low-carb diets by using cauliflower mash instead of rice.

Find it online: https://forkvista.com/grilled-steak-bowl-with-herb-yogurt-sauce-recipe/