The Grilled Steak Bowl with Zucchini is a simple and satisfying meal that brings together juicy, perfectly charred steak and tender grilled zucchini. The flavors are fresh and smoky, making every bite feel both hearty and light at the same time. It’s the kind of bowl that feels like comfort food but still leaves you feeling good.
I love making this bowl on warm evenings when I want something quick but still special. The steak gets a nice sear from the grill while the zucchini roasts alongside, soaking up all those subtle smoky flavors. One of my favorite things to do is add a little sprinkle of fresh herbs or a squeeze of lemon on top to brighten it all up.
This dish works great as a quick weekday dinner or a weekend treat when you’re craving something healthy but filling. I often serve it over rice or mixed greens, and sometimes I add a dollop of your favorite sauce or a little avocado for extra creaminess. It’s always a hit, no matter how I dress it up!
Key Ingredients & Substitutions
Steak: I like using sirloin for a balance of flavor and tenderness, but ribeye gives a richer taste due to its fat. Flank steak is leaner and works well if sliced thin. If you prefer, you can use chicken or portobello mushrooms for a lighter or vegetarian option.
Zucchini: Fresh zucchini is great for grilling as it chars nicely and retains a bit of crunch. If you can’t find zucchini, yellow squash or eggplant slices also work well with similar grilling times.
Cheese: Crumbled goat cheese or feta add a creamy tang that brightens the bowl. You can swap these for queso fresco, ricotta salata, or even shredded mozzarella if you prefer a milder flavor or need a dairy-free option.
Herbs & Seasoning: Fresh herbs like parsley, dill, or chives add freshness at the end. If fresh isn’t available, dried oregano works fine during cooking. Lemon wedges give a nice zesty finish whenever you want to brighten the bowl.
How Can You Grill Steak and Zucchini Perfectly for This Bowl?
Grilling both steak and zucchini well is key to this dish. Here are some easy tips:
- Preheat the grill: Make sure it’s hot—medium-high is perfect for a nice sear on steak and pretty grill marks on zucchini.
- Oil the zucchini: Toss slices with olive oil and seasoning so they don’t stick and get a tasty crust.
- Cook zucchini fast: Grill 2-3 mins per side until tender but still firm. Overcooked zucchini turns mushy.
- Season steak well: Salt, pepper, and garlic are simple but effective. Letting it rest after grilling keeps it juicy and easier to slice thin.
- Grill steak to doneness: About 4-5 mins per side for medium-rare. Use a meat thermometer if you want precise control (130°F-135°F for medium-rare).
Rest and slice steak against the grain for tender bites. Arrange everything together, add cheese and herbs, and finish with lemon juice if you like a fresh zing!
Equipment You’ll Need
- Grill or grill pan – I recommend a grill for those smoky char lines and even cooking.
- Cooking tongs – for flipping the steak and zucchini easily without puncturing the meat.
- Sharp knife – helps slice the steak thinly and cut vegetables cleanly.
- Cutting board – a sturdy surface for prep work.
- Mixing bowls – to toss zucchini with oil and seasonings before grilling.
- Meat thermometer (optional) – to check steak doneness without guesswork.
Flavor Variations & Add-Ins
- Use chicken breasts or thighs instead of steak for a leaner or more budget-friendly option.
- Try a Greek twist with crumbled feta, chopped fresh oregano, and a sprinkle of black olives.
- Add grilled bell peppers or red onions for extra sweetness and color.
- For a spicy kick, brush the zucchini and steak with a hot sauce or sprinkle with chili flakes before grilling.
Grilled Steak Bowl with Zucchini
Ingredients You’ll Need:
For the Steak and Zucchini:
- 1 lb (450g) steak (sirloin, ribeye, or flank steak)
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried oregano or fresh chopped oregano
- Salt and freshly ground black pepper, to taste
For the Bowl:
- 2 cups cooked white rice or cauliflower rice (optional base)
- 1/2 cup crumbled goat cheese or feta cheese
- Fresh herbs for garnish (parsley, dill, or chives), chopped
- Lemon wedges (optional, for serving)
Time You’ll Need:
About 20 to 30 minutes total—from prepping the ingredients to grilling and assembling your bowl. The steak needs a few minutes to rest after cooking before slicing, so plan for a little patience that will make your meal juicier and more flavorful!
Step-by-Step Instructions:
1. Prepare the Grill and Season the Steak:
First, preheat your grill to medium-high heat. While it’s warming up, season your steak generously on both sides with salt, pepper, and half of the minced garlic. This simple seasoning brings out deep flavor in the meat when grilled.
2. Season and Grill the Zucchini:
In a bowl, toss the sliced zucchini with 1 tablespoon of olive oil, salt, pepper, the remaining garlic, and oregano. Place the zucchini slices directly on the grill. Let them cook about 2 to 3 minutes per side—you want lovely grill marks and tender but not mushy slices. Once done, remove and set them aside.
3. Grill the Steak:
Place your seasoned steak on the hot grill. Cook it for about 4 to 5 minutes on each side for medium-rare, depending on the thickness. Use a meat thermometer if you want to be sure it’s cooked just the way you like! After grilling, let the steak rest for 5 minutes—this step keeps the juices locked in.
4. Assemble Your Bowl:
Start by placing your cooked rice or cauliflower rice at the bottom of your serving bowls (if using). Then arrange the thinly sliced steak and grilled zucchini side by side. Sprinkle the crumbled goat cheese or feta on top, and finish with fresh chopped herbs for a fresh touch.
5. Serve and Enjoy:
If you like, add lemon wedges on the side for a quick splash of bright citrus right before eating. Grab a fork and spoon, and enjoy your delicious, hearty grilled steak bowl with smoky grilled zucchini and creamy cheese!
Can I Use Frozen Steak for This Recipe?
Yes, but make sure to fully thaw the steak in the refrigerator overnight before grilling. Pat it dry with paper towels to remove excess moisture, which helps achieve a better sear.
What Can I Substitute for Zucchini?
You can use yellow squash, eggplant slices, or even bell peppers as great alternatives. Just adjust grilling time slightly to ensure they become tender without burning.
Can I Make This Bowl Ahead of Time?
Absolutely! You can grill the steak and zucchini in advance, then store separately in airtight containers in the fridge for up to 2 days. Reheat gently on the grill or stovetop before assembling your bowl.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to preserve the texture—either on the grill, stovetop, or microwave.