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Grilled Steak Bowl with Creamy Sauce & Zucchini

A sophisticated summer dinner in a bowl featuring marinated, char-grilled flank steak, caramelized zucchini, and a rich, herbaceous creamy sauce on a bed of fluffy brown rice.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Summer
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Steak & Marinade
  • 1.5 lbs flank steak
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp black pepper or to taste
Zucchini & Base
  • 2 large zucchini cut into spears
  • 1 tbsp olive oil for zucchini
  • 1 dash salt & pepper for zucchini, to taste
  • 2 cups cooked brown rice or base of choice
Creamy Sauce
  • 1 tbsp olive oil
  • 1 large shallot minced
  • 1 clove garlic minced
  • 1/4 cup dry white wine optional
  • 1 cup chicken broth
  • 0.5 cup heavy cream
  • 2 tbsp fresh chives finely chopped
  • 1 tbsp fresh thyme leaves finely chopped
  • 1 tsp fresh lemon juice
  • 1 dash salt & pepper for sauce, to taste

Equipment

  • Grill or Grill Pan
  • Small Saucepan
  • Cutting board
  • Meat Thermometer
  • Piping bag or Ziploc bag (for sauce drizzling, optional)

Method
 

  1. Combine all marinade ingredients in a large, re-sealable bag. Place flank steak in bag, coat evenly, and marinate in the fridge for at least 1 hour, or up to 24 hours.
  2. Preheat your grill to high heat (450°F / 230°C).
  3. Cut zucchini into thick spears, drizzle with olive oil, salt, and pepper.
  4. Remove steak from marinade, discarding marinade. Grill steak for 4-5 minutes per side for medium-rare, or to your desired doneness.
  5. Transfer steak to a cutting board, tent with foil, and let rest for at least 10 minutes.
  6. While steak rests, grill zucchini for 3-4 minutes per side until tender.
  7. Make the sauce: Sauté shallot in olive oil until soft. Add garlic and cook for 1 minute. Deglaze with white wine (if using), reduce by half. Add chicken broth and heavy cream, simmer gently until slightly thickened (5-7 mins). Remove from heat and stir in fresh herbs and lemon juice. Season with salt & pepper.
  8. Assemble the bowls: Divide cooked brown rice into bowls. Add grilled zucchini spears. Thinly slice rested steak against the grain and add to bowls.
  9. Pour the warm creamy sauce generously over the steak. Garnish with fresh thyme and black pepper. Serve immediately.

Notes

Always slice steak against the grain for tenderness. A meat thermometer is highly recommended.