Grilled Steak Bowl with Creamy Sauce: Zucchini & Herbs (Print Version)

Flavorful grilled steak bowl with creamy zucchini sauce. A simple, satisfying dinner with fresh herbs and tender steak. Quick weeknight meal idea.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free (check ingredients)

# Ingredients:

→ Main Players

01 - 1.5 lbs sirloin steak, about 1-inch thick
02 - 3 medium zucchini, sliced into 1/4-inch planks

→ Sauce Essentials

03 - 1 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh lemon juice

→ Flavor Boosters & Freshness

07 - 2 tbsp fresh dill, chopped
08 - 2 tbsp fresh chives, chopped
09 - 3 tbsp olive oil, divided
10 - Salt and freshly ground black pepper, to taste

→ Optional Extras

11 - Pinch of red pepper flakes (for a kick)
12 - A few cherry tomatoes, halved (for garnish)

# Instructions:

01 - First things first, get your steak ready! Pat it dry with paper towels – this is crucial for a good sear, honestly. Then, slice your zucchini into nice, even planks, maybe about a quarter-inch thick. Drizzle both the steak and zucchini with olive oil, then season generously with salt and pepper. I usually do this on a big baking sheet, saves on dishes, you know? You want everything coated well, getting ready for that grill sizzle.
02 - Heat your grill or grill pan to medium-high. Once it's hot, lay those zucchini planks down. Listen for that beautiful sizzle! Grill them for about 2-3 minutes per side, until you see those lovely grill marks and they're tender-crisp. Don't overcook them, or they'll get mushy, and nobody wants that. I’ve definitely forgotten them on the grill for a minute too long before, and they became a sad, floppy mess. Take them off and set aside; they'll finish cooking in the bowl.
03 - Now for the star of the grilled steak bowl! Place your seasoned steak on the hot grill. For a medium-rare steak, which is how I like it, cook for about 3-4 minutes per side. If you like it more done, add a minute or two. Don't poke it too much; let that crust develop! I always get a little excited watching the char form, it smells amazing. Once done, transfer it to a cutting board and, this is important, let it rest for at least 5-10 minutes. This keeps all those juicy flavors locked in, a mistake I used to make all the time!
04 - While the steak is resting, let's whip up that incredible creamy sauce. In a small saucepan, melt a little butter or olive oil over medium heat. Add your minced garlic and cook until fragrant, maybe 30 seconds – don’t let it brown! Pour in the heavy cream, bring it to a gentle simmer, then stir in the Parmesan cheese until it’s melted and smooth. Season with a pinch of salt and pepper. It should start to thicken slightly, creating that perfect consistency for your <strong>grilled steak bowl with creamy sauce</strong>.
05 - Take the sauce off the heat. Now, stir in the fresh lemon juice, chopped dill, and chives. Give it a good taste here, this is your chance to adjust! Sometimes I add a little more lemon if I'm feeling extra zesty, or more herbs if they're particularly fragrant. This is where the sauce really comes alive, becoming that bright, fresh counterpoint to the rich steak. I honestly didn't expect the dill and chives to be such a game-changer when I first tried this combo, but wow!
06 - Slice your rested steak against the grain into thin strips. Now for the fun part: assembling! Divide the grilled zucchini between your bowls. Top with the sliced steak. Drizzle generously with that amazing creamy herb sauce. I like to add a little extra sprinkle of fresh herbs and maybe another grind of black pepper on top. The visual, the smell – it all just comes together in this satisfying grilled steak bowl. Enjoy it right away, while everything is warm and wonderful!

# Notes:

01 - Always pat your steak dry before seasoning and grilling; it’s the secret to a great sear.
02 - If you're making this ahead, store the sauce separately; it reheats better that way.
03 - No fresh dill? Try fresh parsley and a tiny pinch of dried oregano, it works surprisingly well.
04 - Serve with a crisp green salad or a side of fluffy rice to soak up all that incredible sauce.

# Tools You'll Need:

01 - Grill or grill pan
02 - small saucepan
03 - cutting board
04 - sharp knife
05 - mixing bowls

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 40g
Total Carbohydrate: 15g
Protein: 35g

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