Smoky Grilled Steak Bowl with Creamy Zucchini (Print Version)

Tender grilled steak, creamy sauce, and fresh zucchini make a delicious, easy weeknight bowl. My personal recipe for a satisfying meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: High Protein

# Ingredients:

→ Steak & Marinade

01 - 1.5 lbs flank steak
02 - 2 tbsp olive oil
03 - 4 cloves garlic, minced
04 - 1 tsp dried oregano
05 - 1 tsp salt
06 - 0.5 tsp black pepper

→ Creamy Zucchini & Sauce

07 - 2 medium zucchini, sliced lengthwise
08 - 0.5 cup heavy cream
09 - 0.25 cup grated Parmesan cheese
10 - 2 tbsp fresh dill, chopped
11 - 1 tbsp lemon juice
12 - 1 tsp Dijon mustard

→ Base & Garnish

13 - 4 cups cooked rice or quinoa
14 - 2 tbsp fresh parsley, chopped

→ Flavor Boosters (Optional)

15 - Pinch of red pepper flakes

# Instructions:

01 - Okay, first things first! Grab that flank steak and pat it super dry with paper towels. This helps it get a great sear. Now, in a shallow dish, whisk together the olive oil, minced garlic, dried oregano, a good pinch of salt, and a generous crack of black pepper. Slather that marinade all over the steak, making sure it’s coated. Cover it and let it hang out in the fridge for at least 30 minutes, or even a couple of hours if you have the time. Honestly, the longer it marinates, the more flavor it’ll soak up, and I swear I can smell the garlic already!
02 - While the steak is doing its thing, let's get those zucchinis ready for this grilled steak bowl. Slice them lengthwise into about 1/4-inch thick planks. Toss them with a little olive oil, salt, and pepper. Heat your grill or grill pan over medium-high heat. Once it's hot, lay the zucchini planks down in a single layer. Grill for about 3-4 minutes per side, until they have nice char marks and are tender-crisp. Don't overcrowd the grill, or they'll steam instead of char! I learned that the hard way when I tried to fit too many on at once; they just turned soggy. Oops!
03 - This sauce is a game-changer for your grilled steak bowl, I promise! In a small saucepan, combine the heavy cream, grated Parmesan, and Dijon mustard. Heat it gently over medium-low heat, stirring constantly, until the cheese is melted and the sauce is smooth and slightly thickened. Don't let it boil, or it might separate! Remove it from the heat and stir in the fresh dill and a squeeze of lemon juice. Taste and adjust seasonings. It should be rich, tangy, and bright. I always taste it here, and sometimes I add an extra splash of lemon if it feels a bit too heavy.
04 - Now for the star of the show! Heat your grill or grill pan to medium-high heat. Once it’s nice and hot, place the marinated flank steak on the grates. For medium-rare, I usually grill it for about 4-6 minutes per side, depending on the thickness. You’re looking for a beautiful crust on the outside. Don't touch it too much while it's cooking; let that crust develop! I've definitely poked it too many times in the past, and it just doesn't get that good sear. It should smell incredible right about now!
05 - This step is crucial, don't skip it! Once your steak is cooked to your liking, transfer it to a cutting board and tent it loosely with foil. Let it rest for at least 5-10 minutes. This allows the juices to redistribute, keeping the steak tender and juicy. If you slice it too soon, all those delicious juices will run out, and you'll end up with dry steak, which is just a sad sight. I've made that mistake more times than I care to admit! Then, slice the steak against the grain into thin strips for your grilled steak bowl.
06 - Time to put it all together! Divide your cooked rice or quinoa among serving bowls. Arrange the grilled zucchini planks and sliced steak over the rice. Drizzle generously with that creamy dill sauce. Garnish with fresh chopped parsley, and if you like a little heat, a pinch of red pepper flakes. This grilled steak bowl should look vibrant, smell amazing, and honestly, taste even better. It's such a satisfying sight when it all comes together after a bit of kitchen hustle!

# Notes:

01 - Always rest your steak! I learned the hard way that slicing too soon makes it tough and dry.
02 - Store steak, zucchini, and sauce separately for best leftovers; reheat steak and zucchini gently, then warm sauce.
03 - No flank steak? Skirt steak or even chicken breast work great, just adjust cooking times.
04 - A final squeeze of fresh lemon over the assembled bowl really brightens the flavors.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 30g
Protein: 40g

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