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Cozy Grilled Steak Bowl with Zucchini

Cozy grilled steak bowl with zucchini: sliced medium-rare steak over rice with charred zucchini, fresh tomatoes, herbs, and a balsamic glaze finish. This protein bowl pairs smoky grill marks with juicy steak and tender vegetables for an easy healthy meal prep dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
resting 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Steak and zucchini
  • 1.5 lb sirloin or ribeye steak
  • 3 zucchini sliced lengthwise
  • 3 tbsp olive oil
  • 3 garlic minced
  • 0.5 salt to taste
  • 0.5 pepper to taste
For bowls
  • 1 cooked rice or quinoa
  • 1 cherry tomatoes halved
  • 0.5 cup feta cheese crumbled
  • 0.25 fresh herbs basil and parsley
  • 2 tbsp balsamic glaze

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Season steak and zucchini
  1. Rub the steak with olive oil, garlic, salt, and pepper, then coat the sliced zucchini the same way for even seasoning (about 5 minutes prep time; no heat yet). You should see a light, glossy coating on both the steak and zucchini slices.
Grill the steak and rest
  1. Grill the steak for 4-5 minutes per side for medium-rare, keeping the heat high enough for visible sear marks (use a grill pan or hot cast iron; flip once midway). When done, transfer to a plate and rest for 10 minutes so the juices redistribute, then slice later.
Grill the zucchini
  1. Grill the zucchini for 3-4 minutes per side until charred and tender (flip once after clear grill marks form). Remove from the heat when the centers are tender but still hold their shape.
Slice and assemble bowls
  1. Slice the steak against the grain into thin pieces so every bite stays tender. Cut across the muscle fibers for the cleanest slice.
  2. Assemble bowls by adding cooked rice or quinoa, then topping with sliced steak, grilled zucchini, halved cherry tomatoes, crumbled feta, and fresh herbs. Finish each bowl with a generous scatter of herbs for bright color.
  3. Drizzle balsamic glaze over the bowls just before serving (or right after assembling for best aroma). Aim for a light ribbon so every portion gets some tangy sweetness.

Notes

Pro tip: For the best char, grill the zucchini in a single layer and avoid moving it for the first minute on each side. Store assembled components separately in airtight containers in the fridge for up to 4 days; reheat steak gently (microwave at 50% power) and warm zucchini briefly. Freezing is not recommended for the fully assembled bowl, but you can freeze leftover cooked steak up to 2 months and reheat to warm-through. For a lower-carb option, swap rice for quinoa in a smaller portion or use cauliflower rice.