The Grilled Steak Bowl with Zucchini is a tasty and satisfying meal that brings together juicy, smoky steak and tender, grilled zucchini. It’s a simple mix of fresh veggies and hearty meat that feels just right any day of the week. The zucchini adds a nice, light touch while the steak makes sure you’re getting plenty of flavor and protein.
I really love grilling the steak just until it’s nicely charred on the outside but still juicy inside—there’s something about the smoky flavor that makes this bowl special. When I grill the zucchini alongside the steak, it picks up those same grill marks and flavors, making the bowl even more delicious. A little drizzle of your favorite sauce or dressing can take it up a notch, but even on its own, this bowl feels complete and balanced.
This bowl works perfectly for a quick weeknight dinner or for meal prep because it’s easy to put together and tastes great the next day as leftovers. I often add in some rice or quinoa to make it more filling, and sometimes toss in a handful of fresh herbs to brighten everything up. It’s a dish I keep coming back to because it’s filling without feeling too heavy, and everyone in my family enjoys it too.
Key Ingredients & Substitutions
Flank or Skirt Steak: These cuts are great for grilling because they stay tender and have good flavor. If you can’t find these, try sirloin or flat iron steak as alternatives. Just watch the cooking time as they can vary.
Zucchini: Fresh zucchini adds a mild, slightly sweet taste. If you’re out of zucchini, yellow squash works well too. Slicing them about half an inch thick helps them grill evenly without getting mushy.
Olive Oil & Seasoning: Olive oil helps keep both steak and zucchini from sticking to the grill while adding a nice flavor. Use any neutral oil if needed. The garlic and oregano give a simple but tasty boost, and you can swap oregano for thyme or basil if you like.
Rice or Grain: This bowl uses white rice, but quinoa, couscous, or cauliflower rice are great alternatives for different textures or diets. Cooking the grain ahead saves time when assembling the bowl.
How Do I Grill Steak and Zucchini Perfectly Without Overcooking?
Getting the right grill marks while keeping the steak juicy and zucchini tender takes some love and attention.
- Preheat the grill so it’s hot before cooking to get a nice sear.
- For the steak, grill 4-5 minutes per side for medium-rare. Let it rest 5-10 minutes; this traps the juices inside.
- Grill zucchini slices 2-3 minutes per side. They cook faster, so watch closely to avoid burning.
- Slice steak against the grain to make it easier to chew and more tender.
- Use tongs to turn ingredients gently but confidently; avoid poking with a fork to keep juices in.
With these steps, you’ll get that smoky grill flavor in every bite without drying things out. It’s a simple way to nail both the steak and veggies every time.
Equipment You’ll Need
- Grill or grill pan – I recommend using this because it creates those nice char marks and smoky flavor.
- Tongs – they make flipping the steak and zucchini easy and safe.
- Sharp knife – for slicing the steak against the grain for tender bites.
- Cutting board – a sturdy surface makes chopping and slicing easier.
- Measuring spoons – for the olive oil and seasoning to keep everything balanced.
Flavor Variations & Add-Ins
- Marinate the steak in soy sauce, garlic, and ginger for an Asian twist before grilling.
- Add grilled or roasted peppers and onions for extra sweetness and color.
- Sprinkle with crumbled feta or goat cheese for a creamy, tangy flavor.
- Use different herbs like rosemary or thyme to change up the aroma and taste.
Grilled Steak Bowl with Zucchini
Ingredients You’ll Need:
For the Steak and Zucchini:
- 12 oz flank or skirt steak
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil, plus more for grilling
- 2 medium zucchinis, sliced into 1/2-inch rounds
- 1 tsp dried oregano or Italian seasoning
- 1 garlic clove, minced
For the Bowl:
- 1 cup cooked white rice (or your choice of grain)
- Fresh herbs (such as parsley or dill), chopped, for garnish
- Optional: cherry tomatoes, halved
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 10-12 minutes to grill and rest the steak and vegetables, so plan for around 25 minutes total from start to finish. It’s a quick, flavorful meal that’s ready in no time!
Step-by-Step Instructions:
1. Prepare the Grill and Ingredients:
Preheat your grill or grill pan to medium-high heat. While it’s heating, season your steak generously with salt and pepper and drizzle with olive oil, rubbing it all over. In a bowl, toss zucchini slices with a pinch of salt, pepper, dried oregano, and minced garlic.
2. Grill the Steak and Vegetables:
Place the steak on the hot grill and cook for 4-5 minutes on each side for medium-rare, or cook to your desired doneness. Once done, remove the steak and let it rest for 5-10 minutes to keep it juicy. While the steak rests, grill the zucchini slices for about 2-3 minutes per side until tender and nicely charred. If using cherry tomatoes, grill them briefly just until softened and charred.
3. Assemble and Serve Your Bowl:
Slice the rested steak thinly against the grain for the best texture. In your serving bowl, place cooked rice as the base, arrange the grilled zucchini on one side and the sliced steak on the other. Sprinkle fresh chopped herbs over the top and drizzle with extra olive oil or your favorite sauce if you like. Serve warm and enjoy your healthy and delicious grilled steak bowl!
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 any excess moisture, which helps achieve a better sear on the grill.
Can I Make This Bowl Ahead of Time?
Absolutely! You can grill the steak and zucchini in advance, then store them separately in airtight containers in the fridge for up to 2 days. Reheat gently on the grill or in a skillet before assembling the bowl.
What Can I Substitute for Zucchini?
Yellow squash or eggplant make great substitutes and grill nicely alongside the steak. Just slice them similarly and adjust grilling time if needed until tender and charred.
How Should I Store Leftovers?
Store any leftover steak, grilled zucchini, and rice separately in airtight containers in the fridge for up to 3 days. Reheat each component gently to preserve flavor and texture before assembling your bowl again.
