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Cozy Grilled Steak Bowl with Zucchini

Cozy grilled steak bowl with zucchini features sliced steak over rice with charred zucchini and fresh tomatoes, feta, and herbs. Seasoned and grilled to medium-rare, then rested for juicy slices—ideal for meal prep and healthy bowl style dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Rest time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak and grilled zucchini
  • 1.5 lb sirloin or ribeye steak
  • 3 zucchini Sliced lengthwise
  • 3 tbsp olive oil
  • 3 garlic Minced
  • 1 salt and pepper To taste
For bowls
  • 1 cooked rice or quinoa Use 4 servings, cooked
  • 1 cherry tomatoes Halved
  • 4 oz feta cheese Crumbled
  • 1 fresh herbs (basil, parsley)
  • 2 tbsp balsamic glaze For drizzling

Equipment

  • 1 cast iron skillet

Method
 

Season
  1. Season the steak and zucchini with olive oil, minced garlic, salt, and pepper until evenly coated with a light sheen.
Grill steak
  1. Preheat the grill (or grill pan) over high heat, then grill the steak for 4-5 minutes per side for medium-rare, watching for clear grill marks.
  2. Move the steak to a plate and rest it for 10 minutes so the juices settle, then slice it against the grain.
Grill zucchini
  1. Grill the zucchini for 3-4 minutes per side until charred and tender, turning once when the surface is deeply browned.
Assemble bowls
  1. Assemble bowls by layering cooked rice or quinoa with sliced steak and grilled zucchini.
  2. Top each bowl with halved cherry tomatoes, crumbled feta, and fresh basil or parsley.
  3. Drizzle with balsamic glaze right before serving so it streaks over the warm steak and charred zucchini.

Notes

For the best texture, slice steak against the grain right after the 10-minute rest and keep zucchini hot while assembling. Store leftovers in the fridge up to 3 days in sealed containers; rewarm steak gently and zucchini separately. Freezing is not recommended for the best grilled texture. For a lighter option, swap quinoa for half the portion of rice and increase zucchini/tomatoes for more volume.