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Cozy Grilled Steak Bowl with Zucchini

Cozy grilled steak bowl with zucchini features sliced grilled steak over rice with charred, tender zucchini and fresh toppings. The steak is grilled for medium-rare, rested, then fanned and layered into a hearty protein bowl.
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Prep Time 20 minutes
Cook Time 25 minutes
Rest time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Method Notes

Ingredients
  

Steak and zucchini
  • 1.5 lb sirloin or ribeye steak
  • 3 zucchini Sliced lengthwise
  • 3 tbsp olive oil
  • 3 cloves garlic Minced
  • 0.5 tsp salt To taste
  • 0.5 tsp black pepper To taste
For bowls
  • 1 cooked rice or quinoa
  • 1 cup cherry tomatoes Halved
  • 0.33 cup feta cheese Crumbled
  • 0.5 cup fresh herbs Basil or parsley, chopped
  • 0.25 cup balsamic glaze

Method
 

Season and prep
  1. Season the steak and zucchini with olive oil, minced garlic, salt, and pepper, coating all surfaces so they grill evenly. Set aside briefly while the grill heats.
Grill the steak
  1. Grill the steak for 4-5 minutes per side for medium-rare, keeping the lid down when possible. Remove to a plate when done and let rest 10 minutes so juices redistribute.
Grill the zucchini
  1. Grill the zucchini for 3-4 minutes per side until charred and tender, turning once for clear grill marks. Transfer to a plate as they finish.
Slice and assemble
  1. Slice the steak against the grain into thin pieces for easier bites and a tender texture. Arrange slices so the edges show.
Build the bowls
  1. Assemble bowls with cooked rice or quinoa, sliced steak, grilled zucchini, cherry tomatoes, feta, and fresh herbs. Finish with a drizzle of balsamic glaze over the top before serving.

Notes

For clean grill marks and the charred zucchini texture, preheat the grill well and avoid moving the steak during the first side. Store assembled components separately in the fridge for up to 3 days; reheat steak and zucchini gently so they don’t dry out. Freezing isn’t recommended for the finished bowls. For a lighter swap, use cauliflower rice in place of cooked rice or quinoa while keeping the same toppings.