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Cozy Grilled Steak Bowl with Zucchini

Cozy grilled steak bowl with zucchini featuring charred zucchini, sliced grilled steak, and fresh toppings over rice or quinoa. A warm, protein-forward meal-prep style bowl with simple garlic-olive oil seasoning and a balsamic glaze finish.
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Prep Time 20 minutes
Cook Time 25 minutes
resting 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

steak bowl
  • 1.5 lb sirloin or ribeye steak
  • 3 zucchini sliced lengthwise
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 0.5 tsp salt
  • 0.5 tsp black pepper
bowls
  • 1 cooked rice or quinoa
  • 1 cup cherry tomatoes halved
  • 0.5 cup feta cheese crumbled
  • 0.25 cup fresh herbs basil and parsley, chopped
  • 2 tbsp balsamic glaze

Equipment

  • 1 cast iron skillet

Method
 

Season steak and zucchini
  1. Coat the steak and the zucchini with olive oil, garlic, salt, and black pepper, making sure everything is evenly covered.
  2. Preheat a cast iron skillet over high heat until hot and shimmering, so you get strong grill-style marks.
Grill steak
  1. Sear the steak for 4-5 minutes per side for medium-rare, keeping the heat high; look for browned edges and a pink center.
  2. Transfer the steak to a plate and rest for 10 minutes, loosely tenting with foil so juices redistribute.
  3. Slice the steak against the grain into thin pieces, showing juicy slices with clear grill sear lines.
Grill zucchini
  1. Sear the zucchini for 3-4 minutes per side until charred and tender, flipping once when dark grill marks appear.
  2. Stack the grilled zucchini aside, keeping the charred surfaces facing up for best presentation.
Assemble bowls
  1. Build bowls with cooked rice or quinoa as the base, creating a steady foundation for the toppings.
  2. Top each bowl with fanned slices of steak and add grilled zucchini alongside.
  3. Add cherry tomatoes, then sprinkle feta cheese over the hot toppings.
  4. Finish with fresh herbs for a pop of color and drizzle balsamic glaze in a light zigzag.

Notes

For meal prep, grill the steak and zucchini up to 3 days ahead; store steak and vegetables separately in sealed containers in the fridge, and rewarm the steak gently in a skillet over medium-low until just hot. Keep assembled bowls in the fridge up to 24 hours for best texture (glaze tends to soak into grains). Freezing is not recommended for cooked steak in this format. If you want a lighter option, use quinoa and go light on feta (or swap for a lower-fat feta) to reduce calories while keeping the flavor balance.