Grilled Steak Bowl is the answer! This dish features tender, juicy steak, perfectly grilled and served over a wholesome bed of brown rice or quinoa, all topped with vibrant, fresh veggies. The zesty sour cream with herbs and a splash of lemon juice ties everything together, creating a bowl that’s not just a meal it’s an experience. Each bite bursts with flavor and texture, making you feel like a culinary master without spending all day in the kitchen.
This recipe is perfect for those busy nights when you crave something hearty yet quick to make. The balance of protein, grains, and fresh produce means you’re not just satisfying your taste buds but also fueling your body with nutrients. Plus, you can easily customize it with your favorite toppings!
Why You’ll Love This Recipe
- Ready in 30 minutes
- Made with pantry staples
- Perfect for weekly meal prep
- Naturally gluten-free
Ingredients for Grilled Steak Bowl
- 1 lb steak (flank or sirloin), sliced
- 2 medium zucchinis, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cooked brown rice or quinoa
- 1/2 cup sour cream
- 1 tablespoon fresh herbs (parsley, cilantro, or chives), chopped
- 1 tablespoon lemon juice
- Optional toppings: avocado, cherry tomatoes, sliced onions
Step-by-Step Instructions of Grilled Steak Bowl
- Preheat your grill to medium-high heat.
- Season the steak with olive oil, salt, and pepper. Let it sit while the grill heats.
- Grill the steak for 5-7 minutes per side or until it reaches your desired doneness. Remove from the grill and let it rest.
- Toss the zucchini slices with a bit of olive oil, salt, and pepper. Grill them for about 3-4 minutes, turning occasionally, until they are tender.
- Chop the grilled steak into bite-sized pieces.
- In a small bowl, mix the sour cream, chopped herbs, and lemon juice. Season with salt and pepper to taste.
- Assemble your bowls: Start with a layer of brown rice or quinoa, then add the grilled steak and zucchini. Top it off with the herb sour cream and any additional toppings you like.
Tips for Success
- Let the steak rest before slicing; this keeps it juicy and tender.
- Don’t overcrowd the grill to ensure even cooking.
- Customize the veggies based on what you have or prefer; bell peppers and onions work great too!
Substitutions & Variations of Grilled Steak Bowl
To Make It Vegan/Gluten-Free: Swap the steak for marinated tofu or tempeh and use cauliflower rice instead of quinoa for a lighter option.
Variations: Stir in black beans for added protein or mixed herbs for an extra pop of flavor. For a spicy kick, add jalapeño slices or a drizzle of hot sauce.
Storage Instructions of Grilled Steak Bowl
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: This dish can be frozen for up to 3 months. Just make sure to separate the rice from the other ingredients to maintain texture.
Make-Ahead: Chop the vegetables and marinate the steak a day ahead to streamline the cooking process.
Frequently Asked Questions (FAQ) of Grilled Steak Bowl
Can I use a different kind of protein?
Absolutely! Chicken, shrimp, or even plant-based proteins would work well in this bowl.
Is this recipe good for meal prep?
Yes! It’s perfect for making ahead and just reheating during the week.
Can I add other veggies?
Of course! Feel free to mix in whatever vegetables you have on hand, like bell peppers or corn.
Final Toughts
This Grilled Steak Bowl combines flavor, nutrition, and convenience all in one dish perfect for those hectic nights when you want something that won’t take forever to prepare. Go ahead and give it a try; your taste buds will thank you! If you enjoyed this recipe, let me know in the comments and give it a star rating!
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Tasty Grilled Steak Bowl for Busy Weeknights
A delicious, filling dinner with grilled steak, brown rice or quinoa, and fresh veggies, topped with zesty sour cream.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 lb steak (flank or sirloin), sliced
- 2 medium zucchinis, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cooked brown rice or quinoa
- 1/2 cup sour cream
- 1 tablespoon fresh herbs (parsley, cilantro, or chives), chopped
- 1 tablespoon lemon juice
- Optional toppings: avocado, cherry tomatoes, sliced onions
Instructions
- Preheat your grill to medium-high heat.
- Season the steak with olive oil, salt, and pepper. Let it sit while the grill heats.
- Grill the steak for 5-7 minutes per side or until it reaches your desired doneness. Remove from the grill and let it rest.
- Toss the zucchini slices with a bit of olive oil, salt, and pepper. Grill them for about 3-4 minutes, turning occasionally, until they are tender.
- Chop the grilled steak into bite-sized pieces.
- In a small bowl, mix the sour cream, chopped herbs, and lemon juice. Season with salt and pepper to taste.
- Assemble your bowls: Start with a layer of brown rice or quinoa, then add the grilled steak and zucchini. Top it off with the herb sour cream and any additional toppings you like.
Notes
Let the steak rest before slicing for maximum juiciness. Customize the veggies based on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free, High-Protein