Description
A hearty, flavor-packed grilled steak bowl with a rich, herbaceous cream sauce, tender zucchini, and a fluffy rice base. Perfect for an indulgent weeknight dinner or a meal-prep powerhouse.
Ingredients
1 lb ribeye or sirloin steak
2 medium zucchini, sliced lengthwise
2 cups cooked jasmine or basmati rice
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 cup heavy cream
1/2 cup grated parmesan cheese
2 tablespoons butter
2 tablespoons chopped parsley or chives
Instructions
1. Pat the steak dry and rub with olive oil, salt, pepper, garlic powder, and paprika. Let rest at room temperature for 20 minutes.
2. Heat a cast iron skillet or grill pan until very hot. Sear the steak for 3–4 minutes per side for medium-rare. Let it rest under foil for 5–10 minutes before slicing.
3. Brush sliced zucchini with olive oil, season with salt and pepper, and grill until charred and tender (about 2 minutes per side).
4. In a small saucepan, melt butter over medium heat. Add heavy cream and bring to a simmer. Stir in parmesan, garlic powder, and herbs. Whisk until thickened. Season to taste.
5. In a bowl, add a scoop of rice. Layer sliced steak and zucchini on top. Drizzle with creamy sauce. Serve warm.
Notes
Resting the steak after cooking helps retain its juices—don’t skip this step.
Use freshly grated parmesan for the smoothest, most flavorful sauce.
If making ahead, keep the creamy sauce separate until serving to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling & Searing
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 3g
- Sodium: 580mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg
Keywords: steak bowl, creamy sauce, grilled zucchini, dinner bowls