Description

If you’re looking for a high-protein, flavor-packed dinner idea that feels both nourishing and indulgent, this Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini will blow you away. Juicy, tender steak slices rest over a bed of fluffy quinoa, paired with smoky grilled zucchini and finished off with a velvety, tangy garlic cream sauce. It’s the kind of easy dinner recipe that makes weeknights feel special and doubles as a crowd-pleasing weekend meal. Whether you’re hunting for quick dinner ideas, meal prep recipes, or a healthy yet satisfying bowl, this dish checks all the boxes. Expect bold flavors, gorgeous textures, and a dish you’ll crave on repeat.

Ingredients

Scale

1 lb sirloin or ribeye steak
2 medium zucchinis, sliced
1 cup uncooked quinoa (or rice/farro)
2 tbsp olive oil
Salt and black pepper to taste
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 cup sour cream or Greek yogurt
1 tbsp Dijon mustard
1 tbsp chopped parsley or chives
Optional: splash of lemon juice for sauce

Instructions

Bring the steak to room temperature. Pat dry and rub with 1 tbsp olive oil, salt, pepper, garlic powder, and smoked paprika.
Preheat grill or grill pan over high heat.
Toss zucchini slices with 1 tbsp olive oil and a pinch of salt.
Grill zucchini for 2–3 minutes per side until tender and charred. Set aside.
Grill steak 4–5 minutes per side for medium-rare, depending on thickness. Let rest 5–10 minutes.
Cook quinoa (or chosen grain) according to package instructions.
In a bowl, mix sour cream or yogurt with Dijon mustard, garlic powder, smoked paprika, salt, and chopped herbs. Add lemon juice if desired.
Slice steak against the grain.
Assemble bowls: layer grains, top with zucchini and steak, and drizzle with creamy sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes