Grilled Steak Bowl Zucchini brings a fresh twist to your dinner table with its juicy grilled steak, charred zucchini, and vibrant corn salad drizzled with zesty chimichurri. This complete and satisfying meal is perfect for busy weeknights or a special occasion. The combination of flavors and textures in this dish will leave your taste buds tingling and your stomach happy. Let’s dive into how to create this delightful bowl that’s not just delicious, but also healthy!

Why You’ll Love This Grilled Steak Bowl Zucchini

This grilled steak zucchini bowl is not only delicious but also offers numerous benefits. First and foremost, it’s a quick and easy recipe, perfect for a quick grilled steak and zucchini dinner. You’ll enjoy the juicy flavors of grilled steak combined with the lightness of zucchini. With options for zucchini and steak meal prep, you can easily prepare this recipe ahead of time. Additionally, it’s a low-carb dish, making it suitable for many diet plans. The freshness from the corn salad and the vibrant chimichurri elevates the dish, making it visually appealing and a feast for the senses.

Ingredients for Grilled Steak Bowl Zucchini

Gather these items:

2 tablespoons fresh cilantro
1/2 cup fresh parsley
2 tablespoons fresh basil
1/3 cup light olive oil
2 garlic cloves
1 teaspoon dried oregano leaves
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes (optional)
2 tablespoons extra virgin olive oil
2 to 3 teaspoons minced garlic
1 teaspoon fresh lemon juice
1/2 teaspoon Italian seasoning
2 cups grilled corn, kernels removed from the cob
2 cups halved cherry tomatoes
1/4 cup diced red onion
2 cups sliced and quartered English cucumber
2 New York Strip or Ribeye Steaks, 1-inch thick
Kosher salt, to taste
Freshly ground black pepper, to taste
2 to 3 small zucchini, quartered
Olive oil, for zucchini
4 cups cooked rice of your choice
1/2 cup crumbled feta cheese

How to Make Grilled Steak Bowl Zucchini Step-by-Step

Step 1: Combine fresh cilantro, parsley, basil, light olive oil, garlic cloves, dried oregano, minced shallot, lemon juice, red wine vinegar, kosher salt, ground black pepper, and optional red pepper flakes in a food processor. Pulse several times until the mixture achieves a smooth consistency. Taste and adjust seasonings as desired. Add extra olive oil if a thinner consistency is preferred.
Step 2: In a small bowl, whisk together extra virgin olive oil, minced garlic, lemon juice, Italian seasoning, kosher salt, and ground black pepper until thoroughly combined. Taste and adjust salt if necessary. In a medium bowl, combine the grilled corn kernels, halved cherry tomatoes, diced red onion, and sliced cucumber. Pour the prepared dressing over the vegetables and toss to ensure an even coating. Set aside.
Step 3: Clean your grill grates and preheat the grill to high heat, aiming for a temperature between 450-550 degrees Fahrenheit. Season both sides of the New York Strip or Ribeye steaks generously with kosher salt and freshly ground black pepper. Set the seasoned steaks aside while the grill reaches the desired temperature.
Step 4: Place the seasoned steaks directly over the high heat and close the grill lid. Allow them to sear for 3-4 minutes. Flip the steaks, keeping them over direct heat, and close the lid again, cooking for another 3-4 minutes. Open the grill and check the internal temperature of the steaks using an internal meat thermometer. If the steaks have not reached your desired internal temperature (e.g., approximately 127 degrees Fahrenheit for medium-rare), move them to indirect heat until they are 3-5 degrees below your final target temperature. Remove the steaks from the grill and let them rest for 5 minutes before slicing; their internal temperature will continue to rise by about 5 degrees during this resting period.
Step 5: While the steaks are resting, drizzle the quartered zucchini with olive oil and season with kosher salt and freshly ground black pepper. Sear the zucchini on medium-high heat for 3-5 minutes, turning occasionally, until appealing char marks appear. Remove from the grill and cut into chunks.
Step 6: Divide the cooked rice, grilled zucchini, and grilled corn salad evenly among four serving bowls. Add a grilled steak to each bowl and top with your desired amount of fresh chimichurri. Optionally, garnish with crumbled feta cheese and a sprinkle of fresh cracked pepper.

Pro Tips for the Perfect Grilled Steak Bowl Zucchini

Keep these in mind:

Adjust seasoning according to taste.
Use any rice of your choice.
Optional red pepper flakes can be omitted for less heat.
For a spicier kick, try adding jalapeños to the corn salad.

Best Ways to Serve Grilled Steak Bowl Zucchini

Here are a few ideas:

Serve the bowl alongside a fresh grilled steak and zucchini salad.
Top the bowl with sliced avocado for a creamy texture.
Pair with grilled steak with zucchini noodles for a lighter option.

How to Store and Reheat Grilled Steak Bowl Zucchini

To store, place any leftovers in an airtight container and refrigerate for up to three days. To reheat, simply warm in the microwave or on the stovetop until heated through. This makes for excellent zucchini and steak meal prep for quick lunches throughout the week.

Frequently Asked Questions About Grilled Steak Bowl Zucchini

What’s the secret to perfect Grilled Steak Bowl Zucchini?

The secret lies in seasoning the steak properly and allowing it to rest after grilling. This ensures the juices redistribute, leading to a tender bite. Also, don’t skip the chimichurri; it adds a vibrant flavor that complements the dish beautifully.

Can I make Grilled Steak Bowl Zucchini ahead of time?

Yes! You can prepare the steak and zucchini ahead of time. Store them separately from the rice and corn salad to maintain freshness. Assemble the bowls right before serving for the best flavor.

How do I avoid common mistakes with Grilled Steak Bowl Zucchini?

One common mistake is overcooking the steak. Use a meat thermometer to check for doneness. Additionally, ensure the grill is hot before placing the steak and zucchini on it to achieve those perfect grill marks and a nice char.

Variations of Grilled Steak Bowl Zucchini You Can Try

Explore these variations:

Swap out the steak for grilled chicken for a lighter protein option.
Add different veggies like bell peppers or asparagus for variety.
For a vegetarian version, use grilled portobello mushrooms.

Grilled Steak Bowl Zucchini: 5 Flavorful Recipes to Try - Grilled Steak Bowl Zucchini - additional detail

Grilled Steak Bowl Zucchini: 5 Flavorful Recipes to Try - Grilled Steak Bowl Zucchini - main visual representation

Incredible homemade Grilled Steak Bowl Zucchini ready in minutes