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Creamy Herb Sauce with Grilled Zucchini and Steak Bowl Recipe

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4.1 from 61 reviews

This recipe features juicy grilled steak served with tender grilled zucchini rounds and a creamy herb sauce made from sour cream or Greek yogurt. Accompanied by a comforting base of rice or mashed potatoes, this 35-minute meal balances bold, savory flavors with fresh, vibrant herbs to create a satisfying and simple dinner for two.

  • Total Time: 35 minutes
  • Yield: 2 servings

Ingredients

For the Steak and Zucchini

  • 1 pound steak (flank, ribeye, or sirloin)
  • 2 medium zucchinis, sliced into thick rounds
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For the Creamy Herb Sauce

  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh herbs (chives or parsley), chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For Serving

  • 2 cups cooked rice or mashed potatoes

Instructions

  1. Season the Steak: Pat the steak dry with paper towels. Season both sides evenly with garlic powder, onion powder, salt, and black pepper. Allow the steak to rest at room temperature for 15 to 20 minutes to enhance flavor and ensure even cooking.
  2. Prepare the Creamy Herb Sauce: In a medium bowl, whisk together the sour cream or Greek yogurt, Dijon mustard, freshly chopped herbs, garlic powder, salt, and black pepper until smooth and combined. Cover and refrigerate the sauce to let the flavors meld while you cook the steak and zucchini.
  3. Grill the Zucchini: Toss the zucchini slices with olive oil, salt, and pepper until well coated. Heat a grill pan or outdoor grill to medium-high heat. Grill the zucchini rounds for about 2 to 3 minutes per side, turning once, until they are tender and have nice grill marks. Remove from heat and set aside.
  4. Cook the Steak: Heat a grill pan or skillet over medium-high heat and lightly oil it if needed. Place the seasoned steak on the hot surface and cook for about 3 to 4 minutes per side for medium-rare doneness. Adjust the cooking time for preferred doneness. Once cooked, transfer the steak to a cutting board and let it rest for 5 to 10 minutes to retain juices. Then slice the steak thinly against the grain for maximum tenderness.
  5. Assemble the Bowl: Start by placing the cooked rice or mashed potatoes in serving bowls. Layer the grilled zucchini on top, followed by the sliced steak. Drizzle generously with the chilled creamy herb sauce. Serve immediately and enjoy the harmonious flavors and textures.

Notes

  • Resting the steak before and after cooking ensures it stays juicy and tender.
  • You can swap out the steak cuts for any preferred type, but flank, ribeye, or sirloin work best for grilling.
  • Use either sour cream or Greek yogurt depending on your taste preference for the creamy sauce.
  • Fresh herbs like chives or parsley brighten the sauce and complement the grilled vegetables and steak beautifully.
  • Rice or mashed potatoes provide a hearty base, but cauliflower rice or quinoa could be used for a lighter option.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://yourdailycook.com/creamy-herb-sauce-with-grilled-zucchini-and-steak-bowl-recipe/