Description
Savor a delicious Grilled Steak Bowl featuring perfectly seared ribeye steak, charred zucchini, and a luscious creamy Parmesan herb sauce, all served over a bed of tender cooked grains. This hearty and flavorful meal combines smoky grilled components with a rich sauce, making it a satisfying dish perfect for weeknight dinners or weekend gatherings.
Ingredients
Scale
Steak and Vegetables
- 1 pound ribeye steak (or sirloin/strip)
- 2 medium zucchini
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
Creamy Sauce
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh herbs, chopped (parsley, thyme, or chives)
- 1 tablespoon butter
- 1 clove garlic, minced (for sauce)
Base
- 2 cups cooked grains (rice, farro, or quinoa)
Instructions
- Prepare the Steak: Pat the steak dry with paper towels and season both sides evenly with salt, black pepper, and the minced garlic. Allow the steak to sit at room temperature for 20 to 30 minutes to let the flavors penetrate and to ensure even cooking.
- Grill the Zucchini: Slice the zucchini lengthwise into long strips. Brush both sides with olive oil and season lightly with salt and pepper. Grill the zucchini over medium-high heat for 2 to 3 minutes per side until tender and nicely charred marks appear. Remove from grill and set aside.
- Cook the Steak: Heat a grill or skillet over high heat until very hot. Place the steak on the grill and sear for 3 to 4 minutes on each side to achieve medium-rare doneness. Remove the steak from heat and let it rest for 5 to 7 minutes to allow juices to redistribute before slicing.
- Make the Creamy Sauce: In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute. Stir in the heavy cream, grated Parmesan cheese, and chopped fresh herbs. Simmer the mixture gently, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5 to 7 minutes. Remove from heat.
- Assemble the Bowls: Spoon the cooked grains into bowls as a base. Arrange the grilled zucchini slices and sliced steak on top. Drizzle generously with the creamy Parmesan herb sauce. Serve the bowls warm and enjoy the rich, smoky flavors combined with the fresh creaminess of the sauce.
Notes
- For best flavor, use ribeye steak but sirloin or strip steak work well too.
- If you don’t have a grill, a grill pan or cast-iron skillet on the stovetop can substitute.
- Cook the steak to your preferred doneness by adjusting sear time accordingly.
- Fresh herbs can be substituted or combined depending on your taste preference.
- Leftover cooked grains can be any variety you prefer such as brown rice, quinoa, or farro.
- Resting the steak after cooking is essential to maintain juicy texture.
