Grilled Steak Bowl with Creamy Sauce: Easy High-Protein Dinner

Table of Contents

Table of Contents

This Grilled Steak Bowl with Creamy Sauce is the ultimate solution for those seeking a balance between indulgent flavor and nutritional value. Inspired by the vibrant flavors of the Mediterranean, this dish centers around a perfectly charred marinated grilled flank steak bowl that melts in your mouth. It is an ideal high-protein grain bowl that brings the satisfaction of a steakhouse dinner right into your home kitchen with minimal effort.

Whether you are looking for an easy summer dinner bowl to enjoy on the patio or a robust meal to fuel your week, this recipe delivers. It is naturally packed with fresh vegetables and lean protein, making it a guilt-free pleasure. The star of the show is undoubtedly the garlic-herb creamy sauce steak bowl component, which ties the savory meat and crisp veggies together.

Key Recipe Information

• Difficulty: Medium
• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Resting Time: 10 minutes
• Servings: Serves 4
• Estimated Cost: Medium

Ingredients

For the Steak and Marinade:

• 1.5 lbs (680g) Flank steak or skirt steak
• 3 tbsp Olive oil
• 2 tbsp Soy sauce (or tamari for gluten-free)
• 2 cloves Garlic, minced
• 1 tbsp Fresh lemon juice
• 1 tsp Dried oregano
• 1/2 tsp Black pepper
• 1/2 tsp Salt

For the Bowl Base and Veggies:

• 2 cups Cooked brown rice or quinoa (cool to room temperature)
• 2 medium Zucchini, sliced into long strips
• 1 cup Cherry tomatoes, halved
• 1/2 cup Red onion, thinly sliced
• 1 tbsp Olive oil (for brushing veggies)

For the Creamy Garlic Herb Sauce:

• 1/2 cup Plain Greek yogurt (full fat or 2%)
• 1 tbsp Mayonnaise
• 1 tbsp Fresh dill, chopped
• 1 tbsp Fresh parsley, chopped
• 1 clove Garlic, grated
• 1 tsp Lemon juice
• Salt and pepper to taste

Equipment Required

• Outdoor grill or cast-iron grill pan
• Small mixing bowl (for sauce)
• Large Ziploc bag or shallow dish (for marinating)
• Whisk
• Tongs
• Sharp carving knife
• Cutting board

Recipe Preparation

1. Marinate the Steak: In a small bowl, whisk together the olive oil, soy sauce, minced garlic, lemon juice, oregano, salt, and pepper. Place the flank steak in a large Ziploc bag or shallow dish and pour the marinade over it. Massage the meat to ensure it is evenly coated. Let it sit at room temperature for 20 minutes, or refrigerate for up to 4 hours for deeper flavor.
2. Prepare the Sauce: While the steak marinates, make your sauce. In a small bowl, combine the Greek yogurt, mayonnaise, dill, parsley, grated garlic, lemon juice, salt, and pepper. Whisk until smooth. Tip: Let the sauce sit in the fridge while you cook; this helps the flavors meld for that perfect garlic-herb creamy sauce steak bowl experience.
3. Grill the Vegetables: Preheat your grill or grill pan to medium-high heat. Brush the zucchini strips with olive oil and season with salt. Grill for 3-4 minutes per side until tender and you see distinct char lines. This zucchini grill marks side dish adds a smoky texture to the bowl. Remove and set aside.
4. Cook the Steak: Remove the steak from the marinade and shake off excess liquid. Place on the hot grill. Cook for about 4-5 minutes per side for medium-rare (internal temperature of 130°F to 135°F). Tip: Avoid moving the steak too much to ensure a good sear.
5. Rest and Slice: Remove the steak from the grill to a cutting board. Crucial Step: Let the meat rest for at least 10 minutes. This allows the juices to redistribute. Slice thinly against the grain.
6. Assemble the Bowls: Divide the cooked rice or quinoa among four bowls. Top with the grilled zucchini, fresh cherry tomatoes, and red onion slices. Fan the steak slices over the grains. Drizzle generously with the creamy sauce.

Chef’s Tips and Variations

• Cutting the Meat: Always slice flank or skirt steak against the grain (perpendicular to the muscle fibers). This breaks down the tough fibers and ensures every bite of your marinated grilled flank steak bowl is tender.
• Low-Carb Option: To create a low-carb steak and veggie bowl, swap the brown rice or quinoa for cauliflower rice or simply use a bed of mixed greens like arugula or spinach.
• Dairy-Free Alternative: For a dairy-free creamy sauce option, substitute the Greek yogurt with coconut yogurt, cashew cream, or tahini mixed with water and lemon.
• Meal Prep: These are fantastic meal-prep friendly steak bowls. Store the sauce separately and drizzle it on just before eating. The steak and veggies hold up well in the fridge for 3-4 days.
• Serving Suggestions: If you want to add more sides, try our Crack Green Beans Recipe for extra crunch, or start the meal with Fig and Goat Cheese Pinwheels.
• Dessert Pairing: After a savory meal, a light dessert works best. Try the No-Bake Greek Yogurt Jello Cheesecake or some Blueberry Cheesecake Swirl Cookies.

Nutrition Information (Per Serving)

• Calories: 480 kcal
• Protein: 36g
• Carbohydrates: 32g
• Fat: 22g

Conclusion

This Grilled Steak Bowl with Creamy Sauce is a testament to how simple ingredients can come together to create a restaurant-quality meal. It captures the essence of a Mediterranean-inspired steak bowl with its fresh produce and tangy sauce. It is versatile enough for a quick weeknight dinner yet impressive enough for company.

For those planning a holiday menu later in the year, keep this sauce in mind—it pairs wonderfully with other proteins, though for larger gatherings, you might prefer a Cranberry Orange Glazed Turkey Breast.

Please leave a comment if you’ve tried the recipe or if you have any questions! We love seeing your recreations. Don’t forget to share your photos on social media and tag us. For more inspiration, visit our Pinterest board.

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