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Cozy Grilled Steak Bowl with Zucchini

Steak bowl comfort with charred zucchini and juicy sliced steak—grilled and then rested for the best medium-rare texture. This healthy bowl layers rice or quinoa, fresh tomatoes, feta, herbs, and a finishing balsamic glaze.
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Prep Time 20 minutes
Cook Time 15 minutes
rest time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak and zucchini
  • 1.5 lb sirloin or ribeye steak Use equal amount of either cut.
  • 3 zucchini Slice lengthwise for wide, grill-friendly planks.
  • 3 tbsp olive oil
  • 3 clove garlic Minced.
  • 1 salt and pepper Season to taste; include both.
Bowls
  • 1 cooked rice or quinoa Enough to fill 4 bowls.
  • 1 cherry tomatoes Halve before assembling.
  • 1 feta cheese Crumbled.
  • 1 fresh herbs (basil, parsley) Chopped.
  • 1 balsamic glaze For drizzling.

Equipment

  • 1 cast iron skillet

Method
 

Season and prep
  1. Rub the steak and zucchini with olive oil, garlic, salt, and pepper, coating all surfaces evenly for grill-ready flavor. Set aside while the grill heats.
Grill the steak
  1. Grill the steak for 4-5 minutes per side over direct heat until it reaches medium-rare. For best results, avoid pressing it down while it cooks and watch for a deep sear (about 2-3 minutes per side for thinner cuts, longer for thicker).
  2. Transfer the steak to a plate and let it rest for 10 minutes to let the juices redistribute. Rest visually until the surface stops steaming vigorously.
Grill the zucchini
  1. Grill the zucchini for 3-4 minutes per side until charred and tender. Look for dark grill marks and slight give when pressed gently with a spatula.
Slice and assemble bowls
  1. Slice the steak against the grain into thin pieces for easier eating and a more tender bite. Keep slices fanned for a cozy presentation.
  2. Assemble bowls with cooked rice or quinoa, sliced steak, grilled zucchini, cherry tomatoes, feta, and fresh herbs. Distribute toppings so charred edges and bright herbs are visible from the top.
  3. Drizzle balsamic glaze over each bowl right before serving to finish with a sweet-tangy sheen. Add in a zigzag pattern so it coats steak and zucchini without pooling.

Notes

Pro tip: aim for a consistent steak thickness so both sides land in the 4-5 minute medium-rare window. Refrigerate assembled components separately (steak, grilled zucchini, and tomatoes) for up to 3-4 days for best texture; assemble only when ready to eat. Freezing is not recommended for the grilled zucchini. For a lighter swap, use quinoa and reduce feta to 2 tbsp per bowl.