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

This creamy grilled steak bowl with tender zucchini is a weeknight favorite. Simple, flavorful, and so satisfying for a quick, hearty meal.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free (use tamari)

# Ingredients:

→ Star Players

01 - 1.5 lbs flank steak
02 - 2 medium zucchini

→ Creamy Sauce Essentials

03 - ½ cup full-fat Greek yogurt
04 - 1 tbsp fresh lemon juice
05 - 1 minced garlic clove
06 - 1 tbsp chopped fresh dill
07 - 1 tbsp chopped fresh parsley
08 - Salt and black pepper to taste

→ Marinade & Flavor Boosters

09 - 3 tbsp olive oil (divided)
10 - 2 tbsp soy sauce (or tamari for GF)
11 - 1 minced garlic clove
12 - Pinch of black pepper

→ Fresh Finishes

13 - ¼ cup thinly sliced red onion
14 - Extra fresh dill/parsley for garnish (optional)
15 - Red pepper flakes (optional)

# Instructions:

01 - First things first, let’s get that steak ready! Pat your flank steak dry with paper towels – this helps achieve a better sear. In a shallow dish, whisk together 2 tablespoons of olive oil, 2 tablespoons of soy sauce, 1 minced garlic clove, and a pinch of black pepper. Place the steak in the marinade, turning to coat. Let it hang out on the counter for at least 15 minutes, or pop it in the fridge for up to an hour. This is where I always try to rush, and honestly, the longer it marinates, the more flavor you get, so don't skip this step!
02 - While the steak is soaking up all that goodness, let’s tackle the sauce. In a small bowl, combine ½ cup of Greek yogurt, 1 tablespoon of fresh lemon juice, 1 minced garlic clove, 1 tablespoon of chopped fresh dill, 1 tablespoon of chopped fresh parsley, and a pinch of salt and pepper. Whisk it all together until it’s super smooth and creamy. Give it a taste! Does it need more lemon? More herbs? This sauce is so versatile, and I love playing with it. I once added a tiny bit of smoked paprika, and it was surprisingly good, just a little different!
03 - Now for the zucchini! Slice two medium zucchini into ½-inch thick rounds or spears. Drizzle them with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Heat your grill or grill pan over medium-high heat. Once hot, lay the zucchini on the grill in a single layer. Grill for 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 – a mistake I've made more times than I care to admit!
04 - Remove the steak from the marinade, letting any excess drip off. Place it on the hot grill. For medium-rare, grill for 4-6 minutes per side, depending on thickness. You're looking for a beautiful char on the outside. I always use a meat thermometer to be sure; 130-135°F is my sweet spot for flank steak. Oh, and don't forget to let it rest! That’s a crucial step I used to ignore, and my steak ended up tough. Resting lets the juices redistribute, keeping it tender.
05 - Once rested, slice the steak thinly against the grain. This is super important for tenderness! If you slice with the grain, it'll be chewy, and nobody wants that. I learned this the hard way after a particularly frustrating dinner where my beautiful steak felt like shoe leather. Arrange your grilled zucchini and sliced steak in individual bowls. It's starting to look like a meal, isn't it? The smells in my kitchen at this point are just incredible – smoky, fresh, and savory all at once.
06 - Drizzle that creamy Greek yogurt sauce generously over the steak and zucchini. Garnish with thinly sliced red onion and a sprinkle of extra fresh dill or parsley, if you're feeling fancy (which I usually am!). You can also add a sprinkle of red pepper flakes for a little kick, which I love. This is where the dish truly comes alive, looking vibrant and tasting even better. Enjoy your delicious, homemade grilled steak bowl!

# Notes:

01 - Always pat your steak dry before marinating and grilling; it helps create a much better sear.
02 - Don't skip resting the steak for at least 5-10 minutes after grilling; it keeps the meat juicy.
03 - Slice flank steak against the grain for maximum tenderness – this is a game-changer!
04 - For a little extra zing, a tiny dash of hot sauce in the creamy dressing is surprisingly good.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 620 kcal
Total Fat: 40g
Total Carbohydrate: 18g
Protein: 45g

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