Smoky Grilled Steak Bowl with Grilled Zucchini & Herbs (Print Version)
Hearty Grilled Steak Bowl with Grilled Zucchini, packed with smoky flavor and fresh herbs. A simple, satisfying meal for any weeknight.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ For the Steak
01 -
1 ½ lbs sirloin steak (or flank/skirt steak), about 1 ½ inches thick
02 -
2 tbsp olive oil
03 -
1 tsp garlic powder
04 -
1 tsp onion powder
05 -
1 tsp smoked paprika
06 -
1 tsp salt
07 -
1/2 tsp black pepper
→ For the Zucchini & Bowl
08 -
2 medium zucchini, sliced into 1/2-inch rounds
09 -
1 pint cherry tomatoes, halved
10 -
1/4 red onion, thinly sliced
11 -
5 oz mixed greens (or spinach)
12 -
2 tbsp olive oil (for zucchini)
→ Flavor Boosters & Finishing Touches
13 -
2-3 tbsp balsamic glaze
14 -
1/4 cup fresh parsley, chopped (or cilantro)
15 -
1 lemon wedge, for serving
16 -
Pinch of red pepper flakes (optional)
# Instructions:
01 -
First things first, let's get that steak ready! Pat your sirloin dry with paper towels – this helps achieve that beautiful sear. In a bowl, drizzle the steak with olive oil, then generously sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Use your hands to really massage those seasonings into the meat. I always make sure to get all sides, even the edges. This is where the flavor magic begins, honestly. Set it aside to hang out at room temperature for about 15-20 minutes while you get the grill hot.
02 -
While the steak is chilling, slice your zucchini into 1/2-inch thick rounds. I find this thickness prevents them from turning into mush on the grill. In another bowl, toss the zucchini slices with a good glug of olive oil, salt, and pepper. Make sure each piece is lightly coated. I once sliced them too thin and they fell right through the grates, oops! Learn from my mistakes, friends. This step is simple, but important for those delicious char marks.
03 -
Time to fire up the grill! You want a medium-high heat, around 400-450°F (200-230°C). I usually let it preheat for a solid 10-15 minutes to ensure it's screaming hot. This helps get those gorgeous grill marks we all love. Don't forget to clean the grates with a wire brush once it's hot, then lightly oil them. A clean, hot grill is your best friend for a perfect Grilled Steak Bowl with Grilled Zucchini.
04 -
Carefully place the seasoned steak on the hot grill. For a medium-rare steak (which is how I like it!), I grill it for about 4-5 minutes per side. If you prefer it more done, add a minute or two per side. You'll see those beautiful grill marks form, and the air starts to smell absolutely incredible. Once cooked to your liking, remove the steak from the grill and let it rest on a cutting board for at least 5-10 minutes. This resting period is critical for juicy steak, trust me!
05 -
Now for the zucchini! Place the oiled zucchini slices on the hot grill. Grill for about 3-4 minutes per side, or until they have nice char marks and are tender-crisp. You want them cooked through but still with a little bite. I usually do this right after the steak comes off, so the grill is still hot. Keep an eye on them; they cook pretty quickly, and you don't want them to get too soft.
06 -
While the steak is resting, slice it against the grain into thin strips. This ensures every bite is tender. In your serving bowls, lay down a generous bed of mixed greens. Top with the sliced steak, grilled zucchini, halved cherry tomatoes, and thinly sliced red onion. Drizzle everything with balsamic glaze, a squeeze of fresh lemon juice, and a sprinkle of fresh parsley. If you're feeling a little spicy, a pinch of red pepper flakes is a nice touch. It looks vibrant, smells amazing, and is ready to enjoy!
# Notes:
01 -
Always let your steak rest after grilling, seriously! I learned this the hard way with dry, tough steak.
02 -
Grilled zucchini keeps well for a few days in the fridge, making this a great meal-prep option.
03 -
No sirloin? Flank or skirt steak works beautifully here, just adjust grilling time.
04 -
A drizzle of good quality extra virgin olive oil at the end makes all the difference, trust me.
# Tools You'll Need:
01 -
Grill (or grill pan)
02 -
mixing bowls
03 -
tongs
04 -
cutting board
05 -
sharp knife
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 25 g
Total Carbohydrate: 20 g
Protein: 40 g