This Grilled Steak Bowl with Zucchini is a simple and satisfying meal featuring juicy, perfectly grilled steak paired with tender, smoky zucchini. It’s a great mix of protein and veggies, all coming together with fresh flavors and a little bit of char from the grill, making it a perfect easy dinner after a busy day.
I love how the zucchini adds a bit of lightness and crunch alongside the rich, flavorful steak. It’s one of those dishes that’s easy to throw together but still feels special. I usually marinate the steak just a little to boost the flavor, and grilling the zucchini right on the same grill pan gives everything that delicious smoky touch.
My favorite way to serve this bowl is with a handful of your favorite grains like rice or quinoa, and maybe a simple sauce like a garlicky yogurt or a drizzle of olive oil and lemon juice. It’s a complete, colorful meal that feels fresh but filling. Whenever I make this, it’s a crowd-pleaser that’s both healthy and hearty, perfect for those nights when you want something tasty without much fuss.
Key Ingredients & Substitutions
Steak: Flank or skirt steak are my top choices because they’re flavorful and grill quickly. If you can’t find these, sirloin or flank’s cousin, hanger steak, work well too. For a leaner option, try sirloin tip.
Zucchini: The zucchini adds freshness and a little crunch. You can swap it with yellow squash or eggplant slices for a similar grilled veggie vibe.
Spices: Ground cumin and smoked paprika give the steak a smoky, earthy touch. If you don’t have smoked paprika, regular paprika or a pinch of chili powder work fine.
Rice: I like jasmine or basmati rice for their fragrance. You could easily swap for quinoa or cauliflower rice to keep it low-carb or gluten-free.
How Do You Get Perfectly Grilled Steak and Zucchini Every Time?
The secret to great grilling is timing and prep:
- Marinate the steak: Rub the spice mix and oil in well to flavor and tenderize before cooking.
- Get the grill hot: Medium-high heat helps to get nice grill marks without overcooking.
- Cook steak quickly: Steak cooks fast—around 4–5 minutes per side for medium-rare. Use a meat thermometer if possible.
- Grill zucchini next to steak: Slices take less time, just 2–3 minutes per side. They should be tender but still firm.
- Rest the steak: Letting it rest 5 minutes redistributes juices, so your steak stays juicy when sliced.
- Slice against the grain: This makes the meat more tender and easier to eat.
Following these simple steps ensures your bowl has juicy steak and flavorful grilled zucchini every time!
Equipment You’ll Need
- Grill or grill pan – I recommend a good grill for those smoky marks and even cooking. If you don’t have one, a stovetop grill pan works well.
- Sharp knife – makes slicing the steak Thin against the grain easy and safe.
- Cutting board – essential for chopping and slicing your veggies and meat comfortably.
- Measuring spoons and cups – for accurate spice and rice measurements.
- Tongs – perfect for turning the steak and zucchini slices on the grill without piercing the meat.
- Bowls for serving – to present your bowls attractively and keep ingredients organized.
Flavor Variations & Add-Ins
- Protein swap: Use chicken or shrimp instead of steak for a different taste. Both cook quickly on the grill and pair well with the veggies.
- Cheese boost: Top with crumbled feta or queso fresca for a tangy, creamy touch.
- Extra veggies: Add bell peppers, red onions, or cherry tomatoes on the grill for more color and flavor.
- Spice it up: Mix in chili powder or cayenne to the spice rub if you like heat. A dash of hot sauce can also add a fiery kick after cooking.
Grilled Steak Bowl with Zucchini
Ingredients You’ll Need:
For The Steak and Zucchini:
- 1 lb (450g) flank steak or skirt steak
- 2 medium zucchinis, sliced into 1/2-inch rounds
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
For Serving:
- 2 cups cooked white rice (jasmine or basmati work well)
Time Needed:
This meal takes about 10 minutes to prep, 10-12 minutes to grill, plus 5 minutes to rest the steak. In about 30 minutes from start to finish, you’ll have a tasty, balanced bowl ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by heating your grill or grill pan to medium-high heat. In a small bowl, mix 1 tablespoon olive oil with minced garlic, cumin, smoked paprika, salt, and pepper. Rub this mixture evenly onto both sides of your steak. Brush the zucchini slices with the remaining 1 tablespoon olive oil, and season with salt and pepper.
2. Grill the Steak and Zucchini:
Grill the steak for about 4-5 minutes per side to reach medium-rare (about 130°F / 54°C). Adjust the time if you want it more or less cooked. At the same time, grill the zucchini slices 2-3 minutes per side until tender and you see those lovely grill marks.
3. Rest, Slice, and Assemble:
Once done, transfer the steak to a cutting board and let it rest for 5 minutes to keep it juicy. Then slice it thinly across the grain for tender bites. Fluff your cooked rice and divide it between bowls. Add the grilled zucchini and sliced steak on top.
4. Garnish and Serve:
Finish your bowls with a sprinkle of fresh chopped cilantro and a squeeze of lime juice. Serve immediately and enjoy a fresh, flavorful, and balanced grilled steak bowl with zucchini!
Can I Use Frozen Steak for This Recipe?
Yes, but be sure to fully thaw it in the refrigerator overnight before grilling. This helps ensure even cooking and better texture.
Can I Make This Bowl Ahead of Time?
You can grill the steak and zucchini in advance and store them separately in airtight containers in the fridge for up to 2 days. Reheat gently before assembling the bowl to keep everything fresh.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, and add a splash of lime juice or olive oil to refresh the flavors.
What Can I Serve Instead of Rice?
Quinoa, couscous, or cauliflower rice make excellent substitutions depending on your dietary preference. These options still soak up the flavors and keep the meal balanced.
