The Grilled Steak Bowl with Zucchini is a simple, tasty meal that brings together juicy, seared steak and tender grilled zucchini for a flavorful and satisfying dish. The steak is seasoned just right to highlight its natural richness, while the zucchini adds a fresh, slightly smoky touch that balances the bowl perfectly.
I love making this bowl when I want something hearty but still light enough to feel good after eating. One of my favorite things about it is how easy it is to switch up the veggies depending on what’s fresh or what I have in the fridge. Plus, grilling everything outside gives it that nice char that makes each bite special.
When I serve this bowl, I usually add a scoop of fluffy rice or quinoa to soak up all the juices from the steak and zucchini. A drizzle of a simple dressing or a squeeze of lemon on top really wakes everything up. It’s one of those meals that feels like a treat but is ready in no time—and the leftovers taste just as good the next day.
Key Ingredients & Substitutions
Steak: Flank or skirt steak works great because they’re flavorful and cook quickly. If you want something more tender, try sirloin or ribeye. For a leaner option, use flank but be careful not to overcook it.
Zucchini: Fresh, medium-sized zucchinis are perfect for grilling. If you can’t find zucchini, yellow squash makes a good substitute with similar texture and taste.
Rice: Jasmine or basmati rice adds a nice fragrant base. You can swap for quinoa or cauliflower rice if you prefer a gluten-free or lower-carb bowl.
Marinade: Soy sauce provides umami and saltiness. For gluten-free, use tamari. Lime juice brightens the flavor, but you can use lemon juice or skip it if you don’t have any citrus on hand.
How Do I Grill the Steak and Zucchini Perfectly?
Grilling is key to locking in flavor and getting those nice char marks. Here’s how to do it:
- Preheat your grill or pan to medium-high for a good sear.
- Marinate steak for at least 15 minutes to add flavor and tenderize.
- Grill zucchini slices 2-3 minutes per side; they should be tender with grill marks but not mushy.
- Cook steak 4-5 minutes per side for medium-rare; adjust timing if you want it more done.
- Let steak rest before slicing to keep it juicy.
- Slice steak against the grain to make it easier to chew.
Following these steps will help you get that perfect balance of cook and char for both steak and zucchini every time.
Equipment You’ll Need
- Grill or grill pan – I love it because it creates those tasty char marks and even cooking.
- Medium pot with lid – perfect for cooking rice evenly and quickly.
- Sharp knife – makes slicing the steak against the grain easy and safe.
- Cutting board – a sturdy surface for prepping the steak and zucchini.
- Measuring spoons & cups – keep the seasonings and rice ratios just right.
- Mixing bowl – for marinating the steak without spills.
Flavor Variations & Add-Ins
- Swap steak for chicken, shrimp, or tofu for different protein options. They all work well with grilled veggies.
- Use different herbs like basil or parsley instead of cilantro for a fresh twist.
- Add sliced bell peppers or cherry tomatoes with zucchini for more color and flavor.
- Spice things up with a dash of cumin or smoked paprika in the marinade for a smoky flavor.
How to Make a Grilled Steak Bowl with Zucchini
Ingredients You’ll Need:
For the Steak and Marinade:
- 1 lb flank steak or skirt steak
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice (optional)
- Salt and freshly ground black pepper, to taste
For the Grilled Zucchini:
- 2 medium zucchinis, sliced into ½-inch rounds
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the Rice and Toppings:
- 1 cup jasmine or basmati rice
- 2 cups water or broth (for cooking rice)
- ¼ cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 teaspoon chili flakes or crushed red pepper (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 20 minutes to cook the rice and grill the zucchini and steak, plus 5-10 minutes of resting time for the steak. In total, set aside around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Rice:
Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice and water or broth and bring to a boil. Lower the heat to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed. Remove from heat and let the rice rest, covered, for 5 minutes. Fluff with a fork before serving.
2. Marinate the Steak:
While the rice cooks, mix olive oil, minced garlic, soy sauce, lime juice (if using), salt, and pepper in a shallow dish. Add the steak and turn to coat it evenly in the marinade. Let it sit at room temperature for 15 minutes or refrigerate for up to 2 hours.
3. Grill the Zucchini:
Preheat your grill or grill pan to medium-high heat. Toss zucchini slices with olive oil, salt, and pepper. Grill the slices for 2-3 minutes on each side until nicely charred and tender. Remove and set aside.
4. Grill the Steak and Rest:
Grill the steak for about 4-5 minutes per side for medium-rare, or longer if you prefer your steak more done. Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes to keep the juices inside. Then slice thinly against the grain.
5. Assemble Your Steak Bowl:
Divide the cooked rice into bowls. Arrange the grilled zucchini on one side, and sliced steak on the other. Sprinkle chopped cilantro, sliced green onions, and chili flakes on top if you like a little heat. Serve immediately, with an optional squeeze of lime or a drizzle of soy sauce for extra flavor.
Can I Use Frozen Steak for This Recipe?
Yes, but make sure to thaw the steak completely in the fridge overnight before marinating and grilling. This ensures even cooking and better texture.
What Can I Substitute for Zucchini?
If you don’t have zucchini, yellow squash, bell peppers, or asparagus work well as grilled veggie alternatives in this bowl.
How Should I Store Leftovers?
Store leftover steak, zucchini, and rice separately in airtight containers in the fridge for up to 3 days. Reheat gently in a skillet or microwave before serving.
Can I Make This Recipe Gluten-Free?
Absolutely! Use tamari instead of soy sauce to keep it gluten-free without sacrificing flavor.