Grilled Steak Bowl Sauce

This grilled steak bowl combines savory charred steak with nutty quinoa and smoky grilled zucchini, all brought together with a creamy, tangy sauce. The perfect balance of protein, vegetables, and grains makes this a complete meal that's as satisfying as it is nutritious.

I created this recipe after returning from a trip to Argentina where I fell in love with their simple but flavorful approach to grilled meats. My family now requests these bowls at least once a week during grilling season.

Ingredients

• Sirloin or ribeye steak: choosing well marbled cuts gives you the juiciest results. Look for steaks about 1 to 1.5 inches thick for best grilling.
• Zucchini: select firm zucchini with bright green unblemished skin. Medium sized ones have fewer seeds and better flavor than overgrown ones.
• Quinoa: provides a nutty flavor and complete protein. Rinse thoroughly before cooking to remove the natural bitter coating.
• Olive oil: use a good quality extra virgin olive oil for the best flavor profile.
• Spices: the combination of garlic powder and smoked paprika creates a simple but effective seasoning that enhances the natural beef flavor.
• Sour cream or Greek yogurt: forms the base of our creamy sauce. Greek yogurt offers a tangier, higher protein alternative.
• Dijon mustard: adds complexity and depth to the sauce without overwhelming it.
• Fresh herbs: brighten the entire dish and add a pop of color and freshness.

Step-by-Step Instructions

Prepare the steak:

Begin by bringing your steak to room temperature for about 30 minutes. This ensures even cooking. Pat the meat completely dry with paper towels to promote better browning. In a small bowl, mix your olive oil with the garlic powder, smoked paprika, salt and pepper, then thoroughly rub this mixture all over the steak. Be generous and really work it into the meat.

Prepare the vegetables:

Slice your zucchini into even pieces about 1/4 inch thick. Toss them in a bowl with olive oil and a generous pinch of salt until each piece is lightly coated. The oil prevents sticking and helps achieve those beautiful grill marks.

Grill the zucchini:

Heat your grill or grill pan until it is very hot. Place the zucchini slices down and let them cook undisturbed for 2 to 3 minutes until you see clear grill marks. Flip once and cook the other side. They should be tender but still have some bite to them. Remove and set aside.

Grill the steak:

Place your seasoned steak on the hottest part of the grill. For medium rare, cook for about 4 to 5 minutes on the first side without moving it. Flip once and cook for another 4 to 5 minutes. For precise doneness, use a meat thermometer. Medium rare is about 135°F. Transfer to a cutting board and let rest for at least 5 minutes to allow juices to redistribute.

Prepare the grain:

While the steak rests, cook your quinoa according to package directions, typically using a 1 to 2 ratio of quinoa to water. Bring to a boil, then reduce to a simmer and cook covered for about 15 minutes until the liquid is absorbed and the grains are fluffy.

Make the sauce:

In a small bowl, combine the sour cream or Greek yogurt with Dijon mustard, a pinch of garlic powder, a touch of smoked paprika, salt, and your chopped herbs. Mix thoroughly and taste, adjusting seasonings as needed. If using, add a splash of lemon juice to brighten the flavors.

Slice the steak:

Using a sharp knife, slice the rested steak against the grain into thin strips. Cutting against the grain shortens the muscle fibers, resulting in more tender bites.

Assemble the bowls:

Start with a base of quinoa, arrange the grilled zucchini and sliced steak on top, and finish with a generous drizzle of the creamy sauce. Garnish with additional fresh herbs if desired.

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You Must Know

High in protein and perfect for fitness enthusiasts or anyone looking for a satisfying meal. Can be easily scaled up for family dinners or meal prep for the week. Incredibly versatile template that works with nearly any protein, grain, or vegetable combination.

The smoked paprika in this recipe is my secret weapon. I discovered its transformative powers during a cooking class in Spain, where the instructor insisted on using the authentic pimentón de la Vera. Just a small amount adds incredible depth that makes people wonder what your secret ingredient is.

Perfect Pairings

This steak bowl pairs beautifully with a variety of beverages and sides. For wine lovers, a medium bodied red like Malbec or Tempranillo complements the grilled flavors without overwhelming the dish. On hot summer evenings, a crisp lager or wheat beer provides refreshing contrast. If you want to round out the meal further, a simple green salad with a light vinaigrette adds freshness and balance.

Make It Your Own

The beauty of bowl recipes lies in their flexibility. Swap quinoa for brown rice, farro, or even cauliflower rice for a lower carb option. Not a fan of zucchini? Try grilled bell peppers, asparagus, or portobello mushrooms instead. The protein can be exchanged for chicken thighs, salmon fillets, or even tofu steaks for vegetarians. The sauce works with any herbs you have on hand rosemary and thyme for a more traditional flavor or cilantro and lime for a Southwestern twist.

Meal Prep Magic

These bowls are ideal for meal preparation. Grill extra steak and vegetables on Sunday, prepare a large batch of quinoa, and store the components separately in the refrigerator. The steak will keep for 3 to 4 days, while the quinoa and vegetables last up to 5 days. Keep the sauce in a separate container and assemble fresh bowls throughout the week. To reheat, warm the components separately for best results the microwave works for quinoa and vegetables, while giving the steak a quick sear in a hot pan revives its flavor.

Frequently Asked Questions

→ What type of steak works best for this dish?

Sirloin or ribeye steak work best for this due to their tenderness and flavor. Make sure to bring the steak to room temperature before grilling for even cooking.

→ Can I use a stove instead of a grill?

You can use a grill pan or a regular skillet on the stove. Preheat it on high heat to get a good sear on the steak and zucchini.

→ What grains can I substitute for quinoa?

You can use rice, farro, or couscous as substitutes for quinoa. Simply cook the grains according to their package instructions.

→ How do I make the creamy sauce more flavorful?

Adding a splash of lemon juice or extra fresh herbs like parsley or chives can enhance the creamy sauce's flavor profile.

→ What is the key to grilling zucchini perfectly?

Toss zucchini in olive oil and salt, then grill for 2–3 minutes per side. This gives it a tender texture and beautiful char marks.