Dinner

Grilled Steak Bowl with Creamy Garlic Sauce Recipe

ByBen Miller January 8, 2026January 8, 2026

Introduction

This grilled steak bowl with creamy sauce is a satisfying and flavorful meal perfect for any night of the week. Tender, seasoned steak pairs beautifully with smoky grilled zucchini and a zesty grain base, all brought together by a tangy, smooth sauce.

A white bowl filled with three main layers: the bottom layer is cooked quinoa, pale yellow with a slightly grainy texture; on top of the quinoa, there are grilled slices of zucchini, green on the edges with golden brown grill marks, arranged on the left side; next to the zucchini on the right side, several slices of steak with a dark brown charred exterior and juicy texture are placed in a row. The steak and zucchini are drizzled with a creamy white sauce with visible specks of herbs, and sprinkled with chopped green parsley. The bowl is set on a white marbled surface, with part of a fork and spoon visible on the bottom right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound sirloin or ribeye steak
1 tablespoon olive oil (for steak)
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 cup uncooked quinoa, rice, or farro
2 medium zucchinis, sliced
1 tablespoon olive oil (for zucchini)
Pinch of salt (for zucchini)
1/2 cup sour cream or Greek yogurt
1 tablespoon Dijon mustard
1 teaspoon garlic powder (for sauce)
1/2 teaspoon smoked paprika (for sauce)
Salt, to taste (for sauce)
1 tablespoon chopped fresh parsley or chives
Splash of fresh lemon juice (optional)

Instructions

Step 1: Allow the steak to come to room temperature. Pat it dry and coat evenly with 1 tablespoon olive oil, salt, black pepper, garlic powder, and smoked paprika.
Step 2: Preheat a grill or grill pan over high heat until very hot.
Step 3: Toss sliced zucchini with 1 tablespoon olive oil and a pinch of salt. Grill zucchini for 2 to 3 minutes per side until tender and lightly charred. Transfer to a plate and keep warm.
Step 4: Place the steak on the grill and cook for 4 to 5 minutes per side, or until your desired doneness. Remove from heat and let it rest for 5 to 10 minutes before slicing.
Step 5: Prepare quinoa, rice, or farro according to package instructions, then fluff with a fork.
Step 6: In a bowl, mix sour cream or Greek yogurt with Dijon mustard, garlic powder, smoked paprika, salt, chopped parsley or chives, and a splash of lemon juice if using. Stir until smooth.
Step 7: Slice the rested steak thinly against the grain.
Step 8: Spoon the cooked grains into serving bowls. Top with grilled zucchini slices and sliced steak. Drizzle generously with the creamy sauce before serving.

Tips & Variations

Use ribeye for extra marbling and flavor, or sirloin for a leaner option.
Swap zucchini for grilled bell peppers or asparagus for variety.
Add a squeeze of fresh lemon juice to the sauce for a bright, fresh note.
For extra heat, mix a pinch of cayenne pepper into the sauce.

Storage

Store leftover steak bowls in airtight containers in the refrigerator for up to 3 days. Keep the creamy sauce separate to prevent sogginess, then drizzle over just before serving. Reheat the grains and steak gently in the microwave or on the stovetop.

How to Serve

A white bowl contains a three-layer dish starting with a base layer of cooked quinoa, light yellow and fluffy with small round grains filling the bowl. On one side, there are thick, grilled zucchini slices with green edges and yellow centers, showing char marks and drizzled with a creamy white sauce sprinkled with chopped green herbs. Beside the zucchini, four slices of grilled steak with dark brown sear marks and a juicy texture are placed in a row, also topped with the same creamy sauce and herbs. The bowl rests on a white marbled surface, with a spoon and fork placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak?

Yes, other cuts like flank or skirt steak work well, especially when sliced thinly against the grain after resting.

Is it necessary to let the steak rest?

Yes, resting allows the juices to redistribute, keeping the steak tender and juicy when sliced.

Ben Miller