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Cozy Grilled Steak Bowl with Zucchini

Cozy grilled steak bowl with zucchini pairs sliced steak with charred lengthwise zucchini over rice for a hearty, high-protein meal. This method delivers medium-rare steak, tender charred veggies, and fresh toppings with a balsamic glaze drizzle.
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Prep Time 20 minutes
Cook Time 25 minutes
rest 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Steak and zucchini marinade
  • 1.5 lb sirloin or ribeye steak
  • 3 zucchini sliced lengthwise
  • 3 tbsp olive oil
  • 3 garlic minced
  • salt to taste
  • pepper to taste
Bowl toppings
  • cooked rice or quinoa
  • cherry tomatoes halved
  • feta cheese crumbled
  • fresh herbs (basil, parsley)
  • balsamic glaze

Equipment

  • 1 cast iron skillet

Method
 

Season and prep
  1. Rub the steak and zucchini with olive oil, minced garlic, salt, and pepper until evenly coated.
Grill steak and zucchini
  1. Grill the steak for 4-5 minutes per side for medium-rare, turning once, until marked on the outside.
  2. Move the zucchini to the grill and cook for 3-4 minutes per side until charred and tender.
  3. Transfer the steak to a plate and rest for 10 minutes so juices redistribute.
Slice and assemble bowls
  1. Slice the steak against the grain into thin pieces.
  2. Assemble bowls with cooked rice or quinoa, sliced steak, grilled zucchini, cherry tomatoes, feta cheese, and fresh herbs.
  3. Drizzle balsamic glaze over the top right before serving.

Notes

For clean slices, let the steak rest for the full 10 minutes before cutting, then slice against the grain. Store components separately for up to 3 days in the refrigerator (assemble to eat). Freeze grilled steak up to 2 months; zucchini and fresh herbs are best fresh after thawing. For a lighter option, use quinoa with reduced feta or swap feta for a lower-sodium cheese while keeping the balsamic glaze.